For Dressing, in a very large bowl wisk together apricot nectar, oil, vinegar, mustard, salt, dried apricots, and scallions. Add pears and toss to coat. Cover and refrigerate until ready to serve, 30 mins to 3 1/2 hours.
When ready to serve, place greens on a very large platter. Sprinkle with shredded radicchio. Use a slotted spoon to remove pear wedges from dressing; place pears on radicchio, reserving vinaigrette.
Arrange cheese wedges on salad, and sprinkle almonds over all. Drizzle with reserved dressing or pass dressing with salad.