Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
['1/4 cup Champagne vinegar or white wine vinegar', '1/4 cup fresh orange juice', '1 1/2 teaspoons fresh lemon juice', '1 teaspoon fresh lime juice', '1 teaspoon finely grated lemon peel', '1 teaspoon finely grated lime peel', '1 teaspoon finely grated orange peel', '1/2 cup grapeseed oil or olive oil', '1 large head of escarole, coarsely torn', '1 head of butter lettuce, coarsely torn', '1 Granny Smith apple, quartered, cored, thinly sliced', '1 cup fresh pomegranate seeds', '2/3 cup hazelnuts', 'toasted', 'husked']
Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Mix all ingredients in very large bowl. Toss with enough dressing to coat.
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