3 qt Mixed bite-size pieces red

-greens (choose from -Belgian endive, butter, -leaf, mustard, oak leaf, -radicchio, romaine, and -salad envoy), rinsed and -crisped 2 md Firm-ripe red or green Anjou

-pears, cored and thinly -sliced Salt Pepper ------------------------------NUT VINAIGRETTE------------------------------ 1/3 c Chopped hazelnuts

2 tb Salad oil

1 ts Finely shredded lemon peel

3 tb Lemon juice

3 tb Water

1/2 ts Sugar

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.