| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Belgian |
Vegetables |
8 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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