Skip to main content

Watercress Salad with Goat Cheese Stuffed Pears

Recipe by Kathleen Zelman, MPH, RD/LD



  • 2 oz goat cheese, softened
  • 1 tablespoon whole milk
  • 2 tablespoons finely chopped chives
  • 8 dried apricots, finely chopped (about 2 tablespoons)
  • Juice and zest from 1 fresh lemon
  • 4 ripe firm Bosc or red pears (can substitute any type of pear)
  • 3 tablespoons white balsamic vinegar
  • 5 tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 8 cups watercress greens
  • ¼ cup chopped, toasted walnuts


In a small bowl, combine goat cheese, milk, chives, apricots, and 1 teaspoon lemon zest; mix to thoroughly combine.  Cut pears in half lengthwise and scoop out the seeds and core using a melon baller or spoon. Rub with lemon juice to prevent discoloration. Fill pear halves with cheese mixture and carefully stick pear halves back together again. Chill for 2 hours, until the cheese is firm.

In a large bowl, whisk together vinegar, olive oil, salt and pepper.  Add watercress and toss to combine.  To serve, divide greens among 8 plates, top each with a pear half, sliced and fanned out to display stuffing.  Garnish with walnuts.


8 servings

Nutritional Information

Amount Per Serving:

  • Calories: 183
  • Calories from fat: 112 (61%)
  • Total Fat: 13g
  • Saturated Fat: 3g
  • Cholesterol: 3mg
  • Sodium: 115mg
  • Total Carbohydrates: 16g
  • Dietary Fiber: 3g
  • Sugars: 11g
  • Protein: 3g

Looks like your browser is a little out-of-date.

Experience at its fullest by upgrading to a newer version of one of these browsers: