Red greens & pears with nut vinaigrette
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Mixed bite-size pieces red greens (choose from Belgian endive, butter, leaf, mustard, oak leaf, radicchio, romaine, and salad envoy), rinsed and crisped |
| 2 | mediums | Firm-ripe red or green Anjou pears, cored and thinly sliced |
| Salt | ||
| Pepper | ||
| ⅓ | cup | Chopped hazelnuts |
| 2 | tablespoons | Salad oil |
| 1 | teaspoon | Finely shredded lemon peel |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Water |
| ½ | teaspoon | Sugar |
Directions
NUT VINAIGRETTE
In a large bowl combine greens and pears. Add dressing, and salt and pepper to taste; mix.
Nut Vinaigrette:
In a 6-8" frying pan, stir hazelnuts in salad oil over low heat until nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon juice, water, and sugar.
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