Roasted Pear Salad with Chevre and Fig Vinaigrette

4 pears quartered and cored
Fig jam
Goat cheese
Olive Oil
2 Tbs. lemon juice
1/2 tsp. Dijon mustard
4 cups argula
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 large baking dish
2. spoon 1 tsp. jam in center of each pear. Top with goat cheese rounds, and lightly drizzle with oil.
Bake for 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 salad among 8 plates. Sprinkle with onion and walnuts. Top each with pear, and drizzle with dressing