Fig Vinaigrette

By David Tanis

Published August 20, 2013

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(151)
Comments
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Ingredients

Yield:½ cup

  • 1 small shallot, finely diced

  • 1 tablespoon red wine vinegar

  • 1 tablespoon balsamic vinegar

  • Salt and pepper

  • 1 teaspoon Dijon mustard

  • 4 ripe figs, peeled and mashed

  • 3 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

50 grams carbs; 562 calories; 30 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 41 grams fat; 8 grams fiber; 752 milligrams sodium; 3 grams protein; 39 grams sugar

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

  1. Step 1

    Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.

  2. Step 2

    Stir in mustard and mashed figs and mix well. Whisk in olive oil.

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Ratings

4 out of 5
151 user ratings
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Comments

Kim

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.....

Marguerite

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.

Julie

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.

Mary Bowman

This is delicious!

Lynne

Used this over a strawberry, arugula and feta salad - delicious!

Marguerite

Had no figs so I subbed a good tablespoon of fig preserves. Dressed a salad of arugula, goat cheese, crispy prosciutto, toasted walnuts. Wow!

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