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.
Review: A co-worker of Mike's gifted us fruit from her trees, as she had more than she could handle. I had the most amazing plums and truly wish I had more. She also gave us pears, which was fortunate because I'd been dying to make this recipe! I'm not sure what type of pears they are, but they're smaller than the recipe called for, so I just adjusted things accordingly. I made this using the baby spring mix from Costco, and used walnuts. I was lucky to find fig preserves at TJ Maxx, and in the brand I like (the jar is a reusable glass). This recipe was pretty tasty, but no matter what I did, my dressing would not "drizzle." It plopped. Oh well, it was still tasty. It had a wonderful sweetness, combined with toasted nut, tangy cheese and bitter greens. What a combination!!
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