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

Directions

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.