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.
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. 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.
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!