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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.