1 lg. cucumber
2 oz. rice sticks
Cooking oil for deep frying
1 head red tip lettuce
1 head green leaf
4 c. mixed shredded greens
6 oz. sliced smoked salmon
1 recipe lemon vinaigrette

Using a very sharp knife, thinly slice the cucumber. Soak slices in iced water for 5 minutes. Remove slices. To make cucumber flowers, tightly roll up a small cucumber slice. Wrap the next largest slice around the first slice. Continue wrapping more slices around center slice until flower is desired size. Secure with a toothpick at one end. Fold out ends of cucumber to resemble a flower. Place in iced salt water for 5 minutes. Drain. Cover and chill until needed.

One hour before serving time, fry unsoaked rice sticks, a few at a time, in deep hot oil 875 degrees about 5 seconds or until sticks puff and rise to the top. Remove; drain on paper towels. (If rice sticks are fried too early, they may become soggy.)

At serving time, remove large outer leaves from red and green lettuce. Line plates with leaves. Top with rice sticks. Fill center of each plate with shredded greens. Cut salmon into strips and roll up. Remove toothpicks from cucumber flowers. Arrange salmon, cucumber flowers, and serve immediately. Pass lemon vinaigrette to drizzle over each serving.

LEMON VINAIGRETTE:

1 egg yolk
1/2 tsp. finely shredded lemon peel
3 tbsp. lemon juice
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
1/3 c. olive oil

In a blender container combine egg yolk, finely shredded lemon peel, lemon juice, sugar, salt, mustard, and pepper. Cover and blend until smooth.

With blender running at low speed, add oil in a slow steady stream. Blend until mixture is slightly thickened and creamy. Transfer to a covered container. Chill for several hours in the refrigerator. Stir mixture before serving with salad. Makes about 1/2 cup dressing.

HOT PEAR TART:

Peel, core, and halve pears. Slice each half, but not all the way through stem end, to create fan. Arrange 6 sliced pear halves, slightly fanned, on a cookie sheet. Dot each slice with a little butter. Sprinkle lightly with sugar and cinnamon; bake in preheated 400 degree oven until tender, about 12-15 minutes.

Cut out 4 1/2 inch circles from puff pastry. Place on cookie sheet and prick each circle several times with a fork. Bake in preheated 375 degrees oven for 15 minutes. Remove and cool.