Preheat oven to 175 ºC/350 ºF. Roast hazelnuts for 7-10 min until golden. When cooled rub the slightly burned skin of and coarsely chop the nuts
Whip up the marinate for the pears, thinly slice the pears and let them soak in the marinate until you need them.Tear or chop the bread into chunks. Drizzle with olive oil, salt and pepper give a toss and bake in the oven for 10-15 min until they smell lovely and begin to get crispy.
Make the dressing by combining all of the ingredients in a blender and pulse until you have a creamy dressing season to taste.Fry chicken in splash of oil or butter until golden, season with a bit of salt and pepper. Tear the done chicken into chunks. Use the pan to fry the serrano ham crips, and tear into smaller pieces as well.
Prepare the salad by washing the heart salad thoroughly in cold water and pat dry, tear the salad into larger pieces and place into two bowls. Add chicken, cranberries, serrano, pears and top with croutons, hazelnuts and a generous drizzle of dressing
Notes
If you are lazy or in a hurry, you can easily skip the marinating-part of the pears and just use fresh crispy pears.