Prepare the dressing by whisking together the shallot, apricot jam, rice wine vinegar, and olive oil. Taste and season with salt and pepper as necessary. Set aside. (Gets better the longer the shallots have to soak in the vinaigrette).
Meanwhile roast your hazelnuts - bake for about 13 minutes in a 350 degree oven, or until richly toasted.
In a large salad bowl toss the greens with the dressing until dressed to your liking.
Plate the salads by arranging lettuce onto 4 plates and dividing the pear slices, blue cheese, and hazelnuts evenly between the plates.