Cut apricots in half and remove pits. Coat with 2 Tbsp olive oil. Place on a bbq at medium-high heat, turning halfway through until cooked through (about 4-5 minutes total). Remove from grill and set aside. Place radicchio and fennel on a plate. Whisk together the mustard, vinegar and 4 Tbsp oil until emulsified. Pour over the vegetables. Top with apricots. Sprinkle with mint, cheese and pecans, and serve.