2 tablespoons butter
1 large quince (peeled, cored and cut into 1/3-inch slivers)
2 tablespoons Sugar
2 head frisée (8 ounces total), torn into bite-sized pieces
1/2 cup toasted hazelnuts (coarsely chopped)
3 ounces Stilton or other blue cheese (crumbled, about 1/2 cup)
2 1/2 tablespoons quince paste
1 tablespoon hot water
1 tablespoon apple cider vinegar
1 tablespoon sherry vinegar
1/4 cup hazelnut oil
  Salt and freshly ground black pepper