nutritional information

Per 1/2 cup salad plus 1/2 cup pear:

  • Calories: 173
  • Protein: 5
  • Total Fat: 8
  • Saturated Fat: 3
  • Carbohydrates: 23
  • Cholesterol: 8
  • Sodium: 82
  • Fiber: 3
  • Sugar: 16
Gluten-Free

Roasted Pear Salad with Chèvre and Fig Vinaigrette

Roasted Pear Salad with Chèvre and Fig Vinaigrette

Serves 8

This easy, elegant fall salad can be served as a light supper.
  • 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
  • ¼ tsp. Dijon mustard
  • 4 cups watercress or baby arugula
  • ½ small red onion, thinly sliced (½ cup)
  • ¼ cup chopped toasted walnuts or pecans

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.

October 2010 p.68

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comments

I made this with Bartlett pears and romaine lettuce and it was delicious! I made pear slabs to increase the cheese:pear ratio. Pecans were a wonderful savory crunch in a pretty sweet dish.

Crystal - 2012-01-09 21:48:04

This is one of my favorite recipes and Fall is the perfect time to make it! Also works with orange marmalade if it's tough to find fig jam.

Amanda - 2011-10-14 18:45:48