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.
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.
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.
Add onions, pecans, cranberries and crumbled gorgonzola to lettuce.
Add enough dressing to coat the leaves and gently toss. Season with salt and pepper.