Instructions: 1. Cut spears lengthwise into halves; core and stem.

2. In a 3- to 4-quart pan, bring wine, brown sugar, vinegar, orange and lemon juices, lemon peal, peppercorns and cinnamon stick to a simmer over medium-high heat. Add pears, reduce heat, and simmer, covered, until pears are tender when pierced with a fork, about 15 minutes. With a slotted spoon, lift pears from wine mixture; set in a 9- by 13 inch backing dish to cool. Turn heat to high; boil until dressing is reduced to 1 cup, about 20 minutes. Discard cinnamon and peppercorns; cool slightly. (If making ahead, cover and chill pears and dressing separately up to 1 day; rinse and crisp salad greens 1 day ahead.)

3. In a large bowl, gently mix salad greens with 2/3 cup of the dressing.

Evenly distribute dressed greens on 8 salad plates. Place a pear half (or 3 halves if using Seckel pears) in the center of each plate and scatter jicama pieces around pears on greens. Spoon remaining dressing equally over pears and greens.

Makes: 8 servings

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