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Ingredients

• 2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)
• 1 head bibb lettuce, torn
• 1 ripe pear, thinly sliced
• 1/2 lemon, juiced
• 8 ounces Maytag or other blue cheese, crumbled

Dressing:

• 2 tablespoons white wine vinegar
• 1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)
• 1/3 cup extra-virgin olive oil, eyeball the amount
• Salt and freshly ground black pepper

Description

Food Network Invites You To Try This Arugula Salad With Pear, Blue Cheese And Apricot Vinaigrette Recipe From Rachael Ray.

Food Network