Fig Vinaigrette
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small shallot, finely diced
- 1tablespoon red wine vinegar
- 1tablespoon balsamic vinegar
- Salt and pepper
- 1teaspoon Dijon mustard
- 4ripe figs, peeled and mashed
- 3tablespoons olive oil
Nutritional analysis per serving (1 servings)
561 calories; 41 grams fat; 6 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 50 grams carbohydrates; 8 grams dietary fiber; 39 grams sugars; 3 grams protein; 752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.
- Step 2
Stir in mustard and mashed figs and mix well. Whisk in olive oil.
Private Notes
Comments
Had no figs, so I used a few teaspoons of fig jam. Also thinned with a tablespoon of water at the end. Used in a salad of arugula, crumbled chèvre, crispy prosciutto, toasted pine nuts, cooked beets and grilled chicken, finished with fleur de sel.
This is delicious. The only note I would add is please give better measurements as to shallots and figs. Shallots come in many sizes and giving a weight or TBS measurement would be most useful.
Fabulous, soft and sweet. Don't forget to PEEL the figs like I did--ended up running it all through my mini food processor. Tasted wonderful, but it was a bit thick.....
This is delicious!
Used this over a strawberry, arugula and feta salad - delicious!
Had no figs so I subbed a good tablespoon of fig preserves. Dressed a salad of arugula, goat cheese, crispy prosciutto, toasted walnuts. Wow!