Pear Salad with Apricot Nectar Dressing

Prep Time: 20 mins | Cook Time: 15 mins | Course: Dinner | Servings: 6

Pears and cambazola crostini over mixed baby greens with brown sugar almonds and apricot nectar dressing. Inspired by Better Homes & Gardens, Dec. 2005.  

5 oz mixed baby greens

1 small radicchio, shredded

3 pears, sliced

3 green onions, chopped

8 oz cambazola, sliced

½ sourdough baguette, sliced thin

Brown Sugar Almonds:

2 cups sliced almonds

2 Tbsp butter

½ cup brown sugar

1 tsp salt

Apricot Nectar Dressing:

½ cup apricot nectar

⅓ cup olive oil

⅓ cup white wine vinegar

1 Tbsp dijon mustard

½ tsp salt

3 green onions, chopped fine

½ cup dried apricots, diced fine

Preheat oven to 400*. Layer greens, radicchio, pear slices, and green onions on a serving platter. Place cambazola slices on the baguette slices and toast in a 400* oven until the cheese is melty and the toast is somewhat golden, about 10 minutes. Allow toast to cool and place around salad.

Saute almonds in a medium-sized skillet with butter, brown sugar and salt over low heat until toasted and the brown sugar has melted and is caramelized. Line a baking sheet with foil and spray with a bit of olive oil spray. Pour hot caramelized nuts onto the foil to cool. Break up and serve in a small dish or place on top of the salad.

Mix apricot nectar, olive oil, vinegar, dijon mustard, salt, green onions, and diced apricots in a mason jar. Shake well before serving.