Best Fig Vinaigrette Recipes

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE

Steps:

• 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, 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 olive oil and salt; stir well with a whisk.
• To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.

CRANBERRY SPINACH SALAD WITH FIG BALSAMIC VINAIGRETTE

Steps:

• Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
• In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.

FIG VINAIGRETTE

Steps:

• Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.
• Stir in mustard and mashed figs and mix well. Whisk in olive oil.

TURKEY PAISANO SANDWICHES WITH FIG-AND-BLACK OLIVE VINAIGRETTE

Steps:

• Combine preserves, vinegar, oil, mustard, garlic, olives, and a pinch of salt and pepper. Spread onto top of split rolls. Layer remaining ingredients onto bottom of rolls.

FIG BALSAMIC VINAIGRETTE

Steps:

• Simmer Figs in water until very soft.
• Puree with hand held wand.
• Keep on low heat, and continue until it reaches a thick consistency.
• Sweat shallots over medium low heat in olive oil, and cook until tender (about 15 minutes).
• Add sugar and cook another 5 minutes.
• Add to fig mix and puree again.
• Add vinegar.
• Bottle and refrigerate.

GOAT CHEESE & FIG SALAD WITH SHERRY-WALNUT OIL VINAIGRETTE

Steps:

• Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl.
• Whisk in the oil. If you have time, let flavors mingle for 30 minutes.
• In a large bowl, toss greens with the vinaigrette.
• Serve dressed greens in individual bowls or plates.
• Top with walnuts, figs, cheese and fresh ground pepper.

GRILLED FIG AND STILTON SALAD WITH PORT WINE VINAIGRETTE

Steps:

• Place the vinaigrette in a large saute pan and bring to a simmer on the grates of the grill. Add the figs and cook for 1 to 2 minutes.
• Toss the mesclun greens in a large bowl with the olive oil and season with salt and pepper. Transfer to a large platter and using a slotted spoon, place the figs on top. Sprinkle the salad with the Stilton and drizzle with some of the Port Vinaigrette.
• Heat grill to high. Heat oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the Port and red wine and cook until thickened and reduced to 1/2 cup.
• Transfer reduced wine mixture to a blender and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running, slowly add the olive oil and walnut oil and blend until emulsified.

FIG VINAIGRETTE

Steps:

• In a medium saucepan, combine figs, vinegar, and 1/4 cup water. Bring to a boil, reduce to a simmer, cover, and cook until it reaches the consistency of a fruit preserve, about 15 minutes. Remove from heat, and stir in orange juice and olive oil. Season with salt and pepper.

DRIED FIG VINAIGRETTE

Steps:

• Combine the 1/2 cup of chopped figs with 1 cup of water and the shallots in a saucepan over hight heat and bring to a boil.
• Reduce the heat and simmer until the liquid is reduced by half, about 7 minutes.
• Transfer to a blender, add the apple juice and puree until smooth.
• Pour into a mixing bowl and whisk in the thyme, mustard seeds, vinegar, olive oil and the 3 TBS of diced figs.
• Taste and season with salt and pepper.
• If the dressing seems too thick, you can thin it with additional juice.
• Store covered in the refrigerator for up to 5 days.

ORGANIC LETTUCES WITH FIG VINAIGRETTE

Steps:

• Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons). Let cool completely.
• Whisk the reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the oil until emulsified. Season with more salt and pepper, if desired. Toss the greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.
• Oven-Poached Figs
• Preheat the oven to 325°F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.
• Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.
• Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.

PECAN-CRUSTED CHICKEN SALAD WITH FIG VINAIGRETTE

Steps:

• Place pecans in a food processor; cover and process until finely chopped. Add the bread crumbs, rosemary, salt, sage, basil and cayenne; process until combined. Transfer to a shallow bowl., Coat chicken strips with pecan mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 20-25 minutes or until no longer pink, turning once., For vinaigrette, in a small saucepan over low heat, melt preserves. Transfer to a small bowl; add vinegar and garlic. Gradually whisk in oil., Divide salad greens among six plates; sprinkle with cheese and blueberries. Top with chicken. Drizzle with vinaigrette. Serve immediately.

ASPARAGUS IN A FIG BALSAMIC VINAIGRETTE

Steps:

• Steam asparagus in white wine for 5 min. Remove from pot and immediately plunge into ice water and drain and dry. Place asparagus in glass baking dish. Set aside Whisk together vinegar, tarragon, dry mustard. Slowly add oils to emulsify. Pour vinaigrette over asparagus and refrigerate for at least 2 hours. Prior to serving, garnish with walnuts and blue cheese crumbles if desired.

ORGANIC LETTUCES WITH FIG VINAIGRETTE

Steps:

• Cook reserved poaching liquid in a small saucepan over medium heat until reduced to consistency of syrup (about 2 tablespoons). Let cool completely.
• Whisk reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in oil until emulsified. Season with more salt and pepper, if desired. Toss greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.

SWEET FIG VINAIGRETTE

Steps:

• Preheat oven to 350F. Put garlic cloves on a sheet of foil and drizzle with 1 TSP oil. Wrap tightly & roast until soft, about 1 hour. Unwrap and cool. Squeeze garlic from cloves into processor. Discard any stems from figs, if they are whole. Cut 2 figs into 1/3-inch pieces and set aside. Add remaining figs with syrup and vinegar to garlic in processor, pulse until smooth. With motor running add remaining oil in a slow stream, then turn off. Add scallion, parsley, salt and pepper and pulse to combine. Dressing will be very thick. Season again with salt and pepper if desired, transfer to a bowl and stir in fig pieces. Vinaigrette keeps about a week, bring to room temperature before serving.