1/2 cup apricot nectar
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 green onions finely chopped
1/2 cup finely snipped dried apricot halves
6 ripe pears or Granny apples cut in slim wedges
10 cups mixed salad greens
2 cups finely shredded radicchio
10 ounces blue cheese or goat cheese crumbled
3/4 cup toasted almonds coarsely chopped
DRESSING: Whisk together apricot nectar, olive oil, vinegar,mustard & salt. Stir in green onions & dried apricots. Add pears or apples to dressing and toss to coat. Cover and refrigerate until ready to serve, 30 minutes to 4 hours.
When ready to serve, place lettuces on large serving platter. Sprinkle with shredded radicchio. Using a slotted spoon, place pear or apples or radicchio, reserving vinaigrette. Arrange cheese on the salad and sprinkle with almonds., Drizzle with reserved dressing.