Categories: Vegetables 
      Yield: 8 servings 
  
      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.