- 1/3 cup apricot nectar
- 1/3 cup red wine vinegar
- 1/3 cup canola oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons sugar
- 1/2 cup chopped walnuts
- 12 cups torn mixed salad greens
- 3 medium pears, sliced
- 1/2 cup dried cranberries
- 3/4 cup crumbled blue cheese
- For dressing, in a bowl, whisk together the first six ingredients; set aside. In a heavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat.
- In a large salad bowl, combine greens, pears and cranberries. Drizzle with dressing. Add nuts and blue cheese; toss.