Go Back

Mixed Greens with Pecans, Gorgonzola and Apricot Vinaigrette

This salad is inspired by a wonderful local restaurant called Stella Alpina Osteria. Their signature butter leaf salad called the "Stella" uses apricot jam in the vinaigrette. My homemade apricot jam that I make every year is put to good use in this delicate and flavorful salad.

Course Salad
Keyword apricot vinaigrette, butter lettuce
Servings 6 servings
Author Christina Shoup



  • 2 tbsp champagne vinegar
  • 2 tbsp apricot jam
  • 1 small clove of garlic, minced
  • ½ tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup olive oil


  • 1 head butter lettuce
  • 1 bag mixed spring greens omit and use 2 heads of butter lettuce, if desired
  • ½ small red onion, thinly sliced
  • ¾ cup pecans, toasted or glazed
  • ½ cup dried cranberries
  • ½ cup crumbled gorgonzola


  1. For the dressing: Add champagne vinegar, apricot jam, garlic, salt, pepper, Dijon mustard, and olive oil to a jar with a tight fitting lid. Shake vigorously and taste for seasoning, adding more jam or a drizzle of honey if a sweeter vinaigrette is desired.

  2. For the salad: Separate leaves of the butter lettuce and wash and dry thoroughly. Tear large pieces in half and keep smaller pieces whole. Add butter lettuce and spring greens to a large bowl.

  3. Add onions, pecans, cranberries and crumbled gorgonzola to lettuce.

  4. Add enough dressing to coat the leaves and gently toss. Season with salt and pepper.