Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette

Ingredients:

1/2 lb arugula, washed and dried, long stems trimmed
1 head bibb lettuce, torn
1 ripe pear, thinly sliced
1/2 lemon, juiced
6-8 ounces blue cheese, crumbled

Dressing:

* 2 tablespoons white wine vinegar
* 1/4 cup apricot all fruit spread
* 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.