No-Fuss Blue Cheese And Pear Salad With Apricot Nectar Salad

• 1/2 cup apricot nectar
• 1/3 cup extra virgin olive oil
• 1/3 cup white wine vinegar
• 1 Tbs. dijon-style mustard
• 1/2 tsp. salt
• 3 green onions, finely chopped
• 1/2 cup snipped dried apricots
• 6 ripe red skinned, Seckel, and/or bartlett pears, cored and cut into wedges
• 10 cups mesclun mix or torn mixed salad greens (about 9 oz.)
• 1/2 cup large head radicchio, finely shredded (about 2 cups)
• 8 to 10 oz. cambazola or other blue cheese, cut into wedges, or goat cheese, cut into rounds
• 3/4 cup coarsely chopped almonds, toasted

1. 1. For Apricot Nectar Dressing, in a very large bowl whisk together apricot nectar, oil, vinegar, mustard and salt. Stir in green onions and dried apricots. Add pears to dressing and toss to coat. Cover and refrigerate until ready to serve, 30 minutes to 3 1/2 hours.
2. 2. When ready to serve, place mesclun on a very large platter. Sprinkle with shredded radicchio. Use a slotted spoon to remove pear wedges from dressing; place pears on radicchio, reserving vinaigrette. Arrange cheese wedges or rounds on the salad and sprinkle almonds over all. Drizzle with reserved dressing or pass dressing with salad.

apricot nectar, extra virgin olive oil, white wine vinegar, mustard, salt, green onions, apricots, red skinned, mesclun mix, head radicchio, cambazola, almonds

Taken from www.epicurious.com/recipes/member/views/no-fuss-blue-cheese-and-pear-salad-with-apricot-nectar-salad-1269541 (may not work)