Photo: John Autry; Styling: Cindy Barr
4 servings (serving size: 2 cups)

Use crumbled goat cheese in place of Stilton, if you prefer a milder flavored cheese.

How to Make It

Step 1

Combine first 6 ingredients in a blender. With blender on, slowly add oil; process until well combined. Stir in salt and pepper.

Step 2

Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.

Ratings & Reviews

carolfitz's Review

November 22, 2012
Five stars for the terrific salad dressing. Made to recipe except subbed mixed baby greens for arugula and maytag blue for stilton, because that's what we had on hand. Served with CLs roasted pumpkin & squash soup -- a great Thanksgiving lunch, easy to throw together while we're finishing the big supper prep!

Sandi218's Review

November 18, 2012
Wonderful fall salad! I used mixed greens as a time saver and added pomegranate seeds - didn't have a dried apricot, so used dried mango -- super, super yummy salad! Guests enjoyed as well. Dressing was super tasty. I may add some grilled chicken and have for dinner tonight.

GayleRE's Review

December 24, 2011

lcm073's Review

October 12, 2011
Served this with a butternut squash soup. Delicious.

SandiePAC's Review

September 30, 2010
I used spinach instead of the lettuce and endive because it was what I had on hand, and it was delicious! Definitely a keeper!

JennChampGoeb's Review

September 27, 2010
I made this as a side salad without the prosciutto and using just a spring mix from the package. It was really great!

Catwoman's Review

November 25, 2010
Excellent. I used pears instead of apples. Will definitely make again.