Cook bacon until crisp; reserve 1/4 cup drippings for dressing. Toss romaine (torn into bite-size pieces) in a large salad bowl. Refrigerate until ready to serve. Mix bacon drippings, vinegar, sugar, water, salt, mustard and pepper. Cook until mixture starts to boil on stove top or in microwave oven; stir to dissolve sugar. Pour over salad greens and hazelnuts, tossing to coat. Crumble bacon and sprinkle over the top.

* Oregon Hazelnut Industry and The Hazelnut Marketing Board