fig balsamic vinaigrette:
  • 1 cup dried or fresh figs, stems removed and quartered
  • 2 cups balsamic vinegar
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • ¾ cup extra virgin olive oil
Combine the figs and balsamic in a saucepan and simmer until reduced by half.  Puree in a blender and allow the mixture to cool.
Measure 1/3 cup of the fig balsamic for the salad.  Reserve the remainder for another use.
Whisk the 1/3 cup of fig balsamic with the shallot, garlic, lemon juice, salt, and pepper in a bowl.  Slowly pour in the oil constantly whisking until fully incorporated.

Fig Vinaigrette Recipe

YIELD: About 2/3 cup (serving size: 1 tablespoon)


    1/2 cup balsamic vinegar
    5 dried Black Mission figs, stemmed and coarsely chopped
    6 tablespoons water
    1 tablespoon fresh lemon juice
    2 tablespoons minced shallots
    1 teaspoon minced fresh thyme
    1 garlic clove, minced
    1 tablespoon extravirgin olive oil
    1/4 teaspoon salt


    Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup (about 5 minutes). Combine the fig mixture, 6 tablespoons water, and lemon juice in a blender, and process until smooth.
    Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add extravirgin olive oil and salt; stir well with a whisk.

Maria Everly, Cooking Light