SWEET FIG VINAIGRETTE

SWEET FIG VINAIGRETTE image

Yield 3/4 Cup

Number Of Ingredients 8

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6 large garlic cloves, unpeeled
1/4 cup plus 1 tsp extra virgin olive oil
1/3 cup fig preserves with syrup
2 TBS white balsamic vinegar
2 TBS chopped scallion
1 TSP chopped parsley
1/2 TSP salt
1/2 TSP freshly ground black pepper

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.