Arugula Salad with Pears, Blue Cheese and Apricot Vinaigrette

Recipe courtesy of Rachel Ray

1 bunch arugula, washed and dried, stems trimmed

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

Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

Sweet!