Roasted Pear and Radicchio Salad with Gorgonzola Cream and Toasted Hazelnuts

2 ripe but firm Bosc pears
Kosher salt and freshly ground black pepper
1 large head radicchio, washed, dried, and cut into quarters
6 tablespoons plus 2 teaspoons extra virgin olive oil, plus additional for oiling the baking sheet
1 cup heavy cream
2 ounces Gorgonzola dolce, cut into small pieces
2 ounces watercress, washed, dried, and trimmed of thick stems
2 tablespoons plus 1 teaspoon balsamic vinegar
About 2 ounces (¼ cup) hazelnuts, toasted and coarsely chopped
1 shallot, peeled, sliced paper-thin, soaked in ice water for 30 minutes (to remove bitterness), drained, and dried

Pears and blue cheese, especially Stilton, Roquefort, or Gorgonzola, are a combination that seems to continually reinvent itself.

Preheat the oven to 450°F.
Cut the pears in half and remove their cores. Place the pears and radicchio in a large bowl, season with salt and pepper, and toss with 3 tablespoons of the olive oil. Place the pears and radicchio cut side down on a well-oiled baking sheet. Roast on the bottom rack of the oven until the radicchio is tender and brown around the edges, 10 to 15 minutes. Remove the radicchio and set aside. Continue cooking the pears until tender and caramelized to a deep golden brown on the cut side, an additional 15 to 20 minutes.
Put the cream in a small saucepan and set it over medium heat—place the pan slightly off center so that as the cream heats, the foam and fat will accumulate against the side of the pan. Simmer, skimming the foam frequently, until the cream reduces by one-quarter, about 3 minutes. Lower the heat and whisk in the cheese until completely melted. Don’t let the mixture boil, or it will break; lower the heat if necessary. Season with salt and pepper, remove from the heat, and keep warm.
Divide the sauce among four warmed plates. Gently toss the pears, radicchio, and watercress with 2 tablespoons of the balsamic vinegar and 3 tablespoons of the olive oil. Arrange atop the sauced plates.
Toss the hazelnuts and sliced shallots with the remaining 1 teaspoon balsamic vinegar and 2 teaspoons olive oil. Spoon the hazelnuts and shallots over the salads and serve.