Watercress with Port Wine Figs Caramelized Onion Pecans and Goat Cheese on Naan (Meatless Monday)
 
 
Peppery watercress pairs with sweet figs re-hydrated in port wine, caramelized onion, toasted pecans and crumbled goat cheese to top warm, soft flat bread for a beautiful blend of sweet and savory.
Author:
Recipe type: Entree, Appetizer
Ingredients
  • 1 cup chopped dry figs
  • 1 cup port wine
  • 1 tablespoon butter, melted
  • 1 cup sliced onion
  • pinch of salt
  • 1/2 cup pecan halves, toasted
  • 2 ounces goat cheese, crumbled
  • 2 cups watercress
  • 2 pieces of Naan
Instructions
  1. In a small saucepan, over medium heat, add the chopped figs and port wine.
  2. Cover and allow to simmer for about 30 minutes.
  3. With a slotted spoon, remove the figs to a small bowl and set aside.
  4. Continue to simmer the port, uncovered, for about 10 minutes.
  5. While the figs are rehydrating, in a small skillet over medium heat, melt the butter.
  6. Add the onion slices and a pinch of salt.
  7. Allow the onions to cook slowly until golden, about 25-30 minutes (you may need to reduce the heat so they don't burn or brown).
  8. After the onions are caramelized to a golden color, add 1 tablespoon of the reduced port wine and stir to combine.
  9. Warm the Naan in the oven for about 5 minutes at 350° F.
  10. Remove the Naan from the oven, top with figs, caramelized onion, toasted pecans, goat cheese and watercress.
  11. Drizzle with port wine reduction.
  12. Serve immediately.
Notes
This will serve two as an entrée portion, or cut into pieces will serve 6-8 as an appetizer portion.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/watercress-with-port-wine-figs-caramelized-onion-pecans-and-goat-cheese-on-naan-meatless-monday/