Spread hazelnuts on a cookie sheet or in a shallow baking dish. Roast at 350°F for 15-18 minutes.Let cool, then rub nuts with a towel to remove loose skins. Wash lettuce. Cut into bite-sized pieces or chiffonade into ½’ wide strips. Spin dry in a salad spinner and transfer to a large bowl. Add the sliced pears, onion, and hazelnuts and toss. Heat a small skillet over medium heat. Add 2 tsp olive oil and the shallots and sauté for 3-5 minutes, or until soft. Add cranberries and continue to sauté until the cranberries are soft and have ‘popped.’ Transfer the mixture to a blender along with remaining dressing ingredients and blend on high until smooth. For a thinner consistency add a few tablespoons of water and blend again. Drizzle the dressing over the salad and serve immediately.