Roasted Pear Salad with Chèvre and Fig Vinaigrette
1. Preheat oven to 325°F. 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 walnuts. Top each with pear half, and drizzle with dressing.