To make the pear vinaigrette add the peeled cored pear, olive oil, apple cider vinegar, honey, salt, pepper and lemon juice to the base of a high powered blender, blend until smooth. Transfer to a pourable container and stir in the minced tarragon.
Toss all salad components together in a large bowl with the dressing. Serve sprinkled with fennel fronds, extra tarragon and additional hazelnuts if desired.