Mix the carrots, vinegar, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
Approx. 30 mins. in the centre of an oven preheated to 180°C.
Mix the lemon zest and juice with all the other ingredients up to and including the diced pear, season.
Remove the carrots from the oven. Top with the vinaigrette and hazelnuts.