1. Dry the goat cheese on paper towels. Gently dip the cheese into the bread crumbs and place on sheet pans. Chill at least 2 hours or overnight.
2. For each serving, bake 2 rounds of goat cheese in a 450 degree oven until lightly browned, about 10 minutes. Let the cheese cool while roasting the figs. Lightly grill the figs to heat. Toss 3 ounces mesclun and 3 to 4 pear slices with 1 ounce vinaigrette; season with salt and pepper. Mound on a chilled plate. Top with goat cheese rounds, figs, and a few almonds.
To roast figs for this salad, remove the top portion of the stem. Season with salt and pepper and place the figs in a 2-inch-deep hotel pan. Add enough chicken stock to cover the figs halfway. Add a bay leaf and a thyme sprig. Cover and roast at 350 degrees until tender and plump, about 20 minutes. Warm skin-side-down on a grill just before service, if desired.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 10|
|Calories from Fat: 187 (48%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 35.4mg||11 %|
|Sodium 1064.2mg||37 %|
|Potassium 418.3mg||11 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 40.3g|
|Protein 15.4g||22 %|
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Calories per serving: 393
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