No Fuss Blue Cheese & Pear salad with Apricot Nectar Dressing

This is the salad i made for Thanksgiving 08, and i have to say it turned out better than i thought. Just isn't a very good "travelling" salad, as you can't combine everything right away (or you can, but the leaves will be sloppy.)

Dressing:

1/2 c. apricot nectar

1/3 c. extra virgin olive oil

1/3 c. white wine vinegar

1 Tbsp. dijon mustard (maybe a honey dijon might be nice too? or mix with a seeded mustard?)

1/2 tsp. salt

Wisk together, in a rather large bowl, these ingredients until they are well blended. Then add:

3 green onions, finely chopped

1/2 c. dried apricots, snipped

6 pears (i used a mix of Barlett and Seckel) cored and cut into wedges

Toss to coat pears and cover to refrigerate for 30 minutes to 3.5 hours. (any longer, the vinegar will start to break down the pears making them mushy.)

To serve:

On a large platter place:

10 cups of mixed greens (mesclun, romaine, etc.) and 1/2 head of radicchio (or herbed salad greens).

Then remove pear slices from dressing and arrange on greens, reserving vinaigrette.

Arrange 8 to 10oz cambazola or other blue cheese (use wedges or crumbles) or goat cheese (cut into rounds) over the salad.

Sprinkle with 3/4 c. coursely chopped toasted almonds (or nuts of your liking)

Drizzle with reserved dressing or serve on the side.

Makes 12 servings.

242 cals, 16 g fat, 4 g fiber