FEATURED RECIPE

ROASTED FIGGY PEARS
(Four servings)

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2 Pears, ripe but firm
4-t plus 1T fig jam or spread
4 slices soft goat cheese
1 orange, divided
zest of half an orange
1 or 2-t Dijon mustard
Olive oil for vinaigrette
Salt and Pepper T
Toasted walnuts for garnish
Arugula

Preheat oven to 375.
Halve pears and core. Place pears cut side up in baking dish. Fill each pear with 1-t of fig spread and place a slice of cheese on top. Juice one half of the orange and mix with the same amount of water. Pour in the dish with the pears. Cover with foil, bake 15 minutes. Remove foil, bake another 15-20 minutes until soft and the cheese begins to brown.
Meanwhile prepare vinaigrette. Whisk together 1-T fig spread, mustard, orange zest, and juice from the second half of orange. Whisk in enough olive oil to emulsify, a couple of tablespoons. Add salt and pepper to taste.
To serve, place some arugula leaves on a small plate, top with a pear half, garnish with walnuts and drizzle with the vinaigrette.