Caramelized Nashi Pear with Tangerine Vinaigrette

Squeeze in the juice of one lemon, garnish in rosettes around the edge of the plate, sprinkle with sugar and caramelize with a Bunsen burner. Arrange the diced Roquefort and the hazelnuts on the plate and cover with a salad dressing made of two parts white wine vinegar, one part oil, sugar, salt and tangerine juice.

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