Red greens and 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
⅓ cup Chopped hazelnuts
2 tablespoons Salad oil
1 teaspoon Finely shredded lemon peel crisped
2 mediums Firm-ripe red or green Anjou pears, cored and thinly sliced
Salt
Pepper
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.

From: Michael Orchekowski Date: 09-17-94

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