1Heat a grilling plate over a stovetop burner or preheat a grill.
2Brush cut side of apricots with 1 Tbsp. olive oil and sprinkle with salt/pepper; grill on the cut side, until seared but intact (about 2 minutes).
3Whisk remaining olive oil, balsamic vinegar, blackberry chipotle sauce, and shallot together in large bowl; season to taste with salt and pepper.
4Add lettuce and watercress in a large bowl, toss with oil mixture and adjust seasonings with salt and pepper.
5Divide salad among individual plates; top each with 2 apricot halves, cheese and nuts. (Note: shaving a block of cheese with a vegetable peeler lets you create a long, thin slice that is visually beautiful and brings a salty contrast to the sweet grilled fruit).