Green Bean Salad with Apricot Vinaigrette
['1 11 1/2-ounce can apricot-pineapple nectar', '1/4 cup rice vinegar', '1/4 cup chopped dried apricots (about 1 ounce)', '1 1/4 pounds slender green beans, trimmed', '1 5-ounce package mixed baby greens', '1 papaya, peeled, seeded, thinly sliced lengthwise', '3 tablespoons chopped unsalted dry roasted pistachios', '1 1/2 ounces ricotta salata* or feta cheese, crumbled', '*Available at cheese shops', 'some Italian markets and some specialty foods stores.']
Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.
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