The Glancy Family Cookbook

Roasted Pear Salad with Chèvre and Fig Vinaigrette

Glancy Family Cookbook Volume II, chapter 4

Category: Salads

Yields 4 servings

Ingredients

2 pears (Bosc, Comice, Concorde, or Bartlett), peeled, halved, and cored
4 tsp plus 1 tbsp fig jam, divided
2 oz soft goat cheese, cut into 4 slices
2 tbsp olive oil, plus more for drizzling
2 tbsp lemon juice
1 tsp Dijon mustard
salt and freshly ground pepper
4 cups mixed baby greens
1/2 small red onion, thinly sliced
1 small avocado, cut into 1" chunks (optional)

Steps

Preheat oven to 375 degrees.
Place pear halves cut side up on a baking sheet. Spoon 1 teaspoon jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with olive oil.
Bake pears 25-30 minutes, until cheese begins to brown.
Whisk together remaining 1 tablespoon fig jam, lemon juice, and mustard in a bowl. Add a good pinch of salt and a few grinds of pepper.
Whisk in 2 tablespoons olive oil. Taste and adjust seasoning as necessary.
Place lettuce, onion, and avocado in a mixing bowl. Very lightly drizzle on dressing and toss to coat.
Divide among salad plates and top each with a pear half. Drizzle with a bit more dressing to taste.