Pear Salad with Apricot Vinaigrette Gluten Free

3 to 4 oz arugula leaves, washed and trimmed
1 head Boston lettuce, washed and torn
1/2 fresh lemon, squeezed
1 ripe pear, thinly sliced
1/4 cup walnuts, chopped and toasted (optional)
2 Tbsp White wine Vinegar
1/4 cup DLM California Apricot Preserves
1/3 cup Vera Jane's Extra-Virgin Olive Oil
Salt and pepper to taste
1/4 cup Danish Blue cheese, crumbled (optional)

Combine arugula and torn Boston lettuce in a salad bowl. Squeeze lemon over the pear slices to prevent browning, and arrange pears on top of lettuce. Top with toasted walnuts, if desired.

Whisk together vinegar, apricot preserves, and olive oil. Season to taste with salt and pepper. Drizzle the dressing over the lettuce mixture and top with crumbled blue cheese, if desired.

Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 20 Minutes

Per serving: 263 calories; 21g total fat; 4g saturated fat; 6mg cholesterol; 175mg sodium; 19g total carbohydrates; 2g dietary fiber; 3g protein;

Allergy Warning: Contains other nuts