Prep 10 mins
Cook 30 mins
A restaurant quality wonderful recipe from Vegetarian Times, October 2010. I think just the pear itself would be wonderful (no need to serve it atop greens). This is such a simple recipe. Love it! Easy enough to make mid-week but fancy enough for a dinner party to WOW your guests.
- 4 pears, halved and cored
- 8 teaspoons fig jam, divided
- 2 tablespoons fig jam, divided
- 5 ounces soft goat cheese, cut into 8 slices
- 1 tablespoon olive oil, plus more for drizzling, divided
- 2 tablespoons lemon juice
- 1⁄4 teaspoon Dijon mustard
- 4 cups watercress (may sub baby arugula or spinach)
- 1⁄2 small red onion, thinly sliced (1/2 cup)
- 1⁄4 cup chopped toasted walnuts (may sub pecans)
- Preheat oven to 325°F Place pear halves cut-side up in 2 large baking dishes.
- Spoon 1 teaspoons 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.
- Whisk together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs. olive oil.
- Divide watercress among 8 serving plates. Sprinkle with onion and walnuts. Top each with pear half, and drizzle with dressing.
We're eating salads all this week. BTW, what do you call someone having a few mixed ones and blowing up the kitchen? The answer: gailanng. Loved it! Made for ZWT#8~France.