- 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
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