Sunday, October 17, 2010

Roasted Pear Salad with Chèvre and Fig Vinaigrette

I made this salad three times already. It is really good.

4 Bosc, Comice, Concorde or Bartlett pears, halved and cored
8 tsp, plus 2 Tbs fig jam, divided
5 oz soft goat cheese, cut into 8 slices
1 Tbs olive oil, plus more for drizzling, divided
2 Tbs lemon juice
1/2 tsp Dijon mustard
4 cups watercress or baby arugula
1/2 small red onion, thinly sliced
1/4 cup chopped toasted walnuts or pecans

1. Preheat oven to 375F. Place pear halves cut-side up in 2 large baking dishes.

2. Spoon 1 tsp jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.

3. Whisk together remaining 2 Tbs fig jam, lemon juice and mustard in bowl. Whisk in 1 Tbs olive oil.

4. Divide watercress among 8 serving plates. Sprinkle with onion and nuts. Top each with pear half, and drizzle with dressing.

VT, Oct. 10

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