bite-sized pieces, enough for four people
Assemble the salad: Combine the greens, and most of the sliced shallots, raisins, goat cheese, hazelnuts and sliced pears in a large bowl. (I say most because you’ll want to keep a little bit left over to top the salads. It’s always nice to have some of the pretty stuff right on top.) Drizzle a bit of the vinaigrette on top, enough to evenly but thinly coat the greens. (You definitely won’t not need to use it all – Save the rest for another salad.) Season with a good pinch of salt and a few good grinds of pepper. Toss to coat. Serve immediately.