Best Salad Ever

I'm currently at home with a broken toe. But one still has to eat right? Last year I got Vegetarian magazine for Christmas. I'll admit that some of the recipes are from another planet, but every issue has several recipes that I can't wait to try.

This month had a feature on pears, and there was a Roasted Pear and Chevre Salad that looked mouth-wateringly delicious. Now it did call for fig, which I've never tried, but they talk about it a lot on Top Chef, so I figured that it must be good. I almost didn't make it, because it required that I hobble to the kitchen, but I persevered, and oh my goodness, was it worth it!

Here's the recipe, but I made a few changes: First of all, our house is a "no onion zone", so they had to go. Also, I found a Balsamic Fig Vinegarette, so I used it instead of making my own with jam. Finally, we didn't have the lettuces in the recipe, so I just used a spring mix, and it was delicious! And not to brag, but mine looked way better than the picture too. :)

4 - Pears, halved and cored

8 tsp. plus 2 Tbs. fig jam (I used strawberry)

5 oz. soft goat cheese, cut into 8 slices

1 Tbs. olive oil, plus more for drizzling

2 Tbs. lemon juice

1/2 tsp. Dijon mustard

4 cups watercress or baby arugula (I used baby spinach)

1/2 small red onion, thinly sliced (1/2 cup)

1/4 cup chopped toasted walnuts or pecans

1. Preheat oven to 375 degrees. Place pear halves cup-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. Whist together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whist 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.

Finally, before you eat this, find a place to sit, because it will knock your socks off!