Roasted Pear Salad

"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."
 
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photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
Ready In:
40mins
Ingredients:
10
Serves:
8
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ingredients

  • 4 pears, halved and cored
  • 39.43 ml fig jam, divided
  • 29.58 ml fig jam, divided
  • 141.74 g soft goat cheese, cut into 8 slices
  • 14.79 ml olive oil, plus more for drizzling, divided
  • 29.58 ml lemon juice
  • 1.23 ml Dijon mustard
  • 946.36 ml watercress (may sub baby arugula or spinach)
  • 1 small red onion, thinly sliced (1/2 cup)
  • 59.14 ml chopped toasted walnuts (may sub pecans)
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directions

  • 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.

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Reviews

  1. 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.
     
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