Indulgent, perhaps, but I had to stop at the store and buy myself a teriffic ingredient or two to survive paper-writing and tonight’s late-late grad class. (And maybe even treat myself to a freshmade pretzel roll at Whole Foods). Because it was an exhausting day and a night full of work and I might convince myself that I deserve a treat.
The truth is, ever since this month’s Vegetarian Times arrived in the mail, I have been staring at my purple post-it notes popping out, desperate for an excuse to make these meals I’ve been coveting…
How could I pass up the full-page photo this gorgeous salad??? So delightful, rewarding and sweet, I must share with you while pears are in season.
A fast, elegant meal–perfect for lunch or a light supper with fresh bread. Simply slice pears, fill them with a teaspoon of something delectable, bake briefly and serve over salad.
Roasted Pear Salad with Chevre and Fig Vinaigrette
from the October 2010 issue of Vegetarian Times, serves 8
4 pears, halved and cored (Bosc, Comice, Concorde or Bartlett)
8 tsp. plus 2 Tbsp. fig jam, divided (love Organic Adriatic Fig Spread)
1 Tbsp. olive oil
2 Tbsp. 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
You can adapt this salad with another cheese (bleu, mmm), salad mixture, or leave the onions out (in case your pantry is empty like mine). The warm baked pears over fresh greens is the real treat. And these measurements don’t need to be taken too seriously–it’s an easy dish you can customize to your liking. You may look at this, think it looks appealing but it’s not really the kind of thing you’d ever make. Have faith and reconsider.
Spoon 1 tsp. jam in the center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil.
Divide the greens on your plates, sprinkle with onions and walnuts, then gracefully adorn your salad with these precious pears. Drizzle with the dressing. And, gosh darn it, take a picture.