Preheat the oven to 180 °C and roast the hazelnuts on a baking tray until golden brown (approx. 8 min.).
Peel the shallots and cut into quarters.
Peel the pears, remove the cores and cut each pear into eighths. Sprinkle the pear slices with 2 tbsp lemon juice.
Melt the butter in a frying pan and add the shallots. Sprinkle in the sugar. Sauté the shallots on medium heat for 3-5 minutes on each side.
In the meantime, whisk the olive oil, remaining lemon juice, salt and pepper to make the dressing. Coarsely chop the hazelnuts and add to the dressing.
Distribute the lettuce, pear and shallots over four plates and spoon over the dressing.
Garnish with the Parma ham slices. Serve with slices of Ciabatta bread.