No-Fuss Blue Cheese and Pear Salad with Apricot Nectar Dressing
This salad brims with big chunks of pears and blue cheese. Its bold flavors pair well with beef or chicken.
Prep Time:
30 mins
Total Time:
1 hr
Servings:
Makes 12 servings.
Ingredients
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1/2 cup apricot nectar
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1/3 cup extra virgin olive oil
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1/3 cup white wine vinegar
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1 Tbsp. Dijon-style mustard
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1/2 tsp. salt
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3 green onions, finely chopped
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1/2 cup snipped dried apricots
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6 ripe red skinned, Seckel, and/or bartlett pears, cored and cut into wedges
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10 cups mesclun mix or torn mixed salad greens (about 9 oz.)
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1/2 a large head radicchio, finely shredded (about 2 cups)
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8 to 10 oz. cambazola or other blue cheese, cut into wedges, or goat cheese, cut into rounds
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3/4 cup coarsely chopped almonds, toasted
Directions
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.
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. Makes 12 servings.
Nutrition information
Calories 242, Total Fat 16 g, Saturated Fat 5 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 14 mg, Sodium 397 mg, Carbohydrate 21 g, Total Sugar 13 g, Fiber 4 g, Protein 7 g. Daily Values: Vitamin C 10%, Calcium 14%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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