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
Chill Time:
30 mins
Total Time:
60 mins


  • ½ cup apricot nectar

  • cup extra virgin olive oil

  • cup white wine vinegar

  • 1 tablespoon Dijon-style mustard

  • ½ teaspoon salt

  • 3 green onions, finely chopped

  • ½ cup snipped dried apricots

  • 6 ripe red skinned, Seckel, and/or bartlett pears, cored and cut into wedges

  • 10 cup mesclun mix or torn mixed salad greens (about 9 oz.)

  • ½ a large head radicchio, finely shredded (about 2 cups)

  • 8 - 10 ounce cambazola or other blue cheese, cut into wedges, or goat cheese, cut into rounds

  • ¾ cup coarsely chopped almonds, toasted


  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 Facts (per serving)

242 Calories
16g Fat
21g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 242
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 25%
Cholesterol 14mg 5%
Sodium 397mg 17%
Total Carbohydrate 21g 8%
Total Sugars 13g
Protein 7g
Vitamin C 5.9mg 30%
Calcium 141.4mg 11%
Iron 0.9mg 5%
Potassium 350mg 7%
Folate, total 32.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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