Prepare the vinaigrette by whisking together pear juice, rice vinegar, olive oil, pepper, and salt in a small bowl.

Cut 2 pears into 1/2" pieces.

Melt butter in a heavy medium skillet over medium heat.

Add the chopped pears, pepper, and salt to the skillet.

Cook for 4-6 minutes, or until the pears are golden brown and softened.

Place the cooked pears in the center of 8 salad plates.

In a large bowl, toss the salad mix with the vinaigrette.

Place the dressed salad on top of the pears.

Sprinkle with blue cheese and chopped toasted hazelnuts.

Slice the remaining 2 pears.

Arrange the pear slices over the greens on each plate.