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Category: make your own salad dressings
Prep Time: Cook Time: Total Time:
Dressing #1
3 tablespoons balsamic vinegar
4 dried Black Mission figs, chopped
3 tablespoons water
2 tablespoons fat-free, less-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
1/2 teaspoon minced shallots
1/4 teaspoon chopped fresh thyme
1. To prepare dressing, combine balsamic vinegar and figs in a small saucepan over medium-high heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Combine vinegar mixture, 3 tablespoons water, and next 5 ingredients (through thyme) in a blender;
process until smooth.
(Try on~ Maybe Arugula, red onion slices, salt, black pepper, crispy fried bacon, and a little goat cheese... If arulula is too spicy for you, try mixed greens)
Dressing #2
5 fresh figs, stems removed
6 tablespoons good quality balsamic vinegar
1 to 2 tablespoons Grade B real maple syrup
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
freshly ground black pepper, to taste
Place the figs, balsamic vinegar, maple syrup, and salt in a blender and blend on medium until combined and the figs are lightly pureed. With the motor running on a low speed, slowly pour in the olive oil. Add black pepper if desired and blend on low speed, slightly, to incorporate.
Pour dressing over your favorite salad. Transfer remaining dressing to a glass jar. Will last 7 to 10 days in the refrigerator
(Good on mixed greens, with toasted walnuts, apples, etc...)
(Or try on a few slices of mozzarella, tomato and fresh basil...)
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Balsamic-Fig Dressing
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Category: make your own salad dressings
Prep Time: Cook Time: Total Time:
Dressing #1
3 tablespoons balsamic vinegar
4 dried Black Mission figs, chopped
3 tablespoons water
2 tablespoons fat-free, less-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
1/2 teaspoon minced shallots
1/4 teaspoon chopped fresh thyme
1. To prepare dressing, combine balsamic vinegar and figs in a small saucepan over medium-high heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Combine vinegar mixture, 3 tablespoons water, and next 5 ingredients (through thyme) in a blender;
process until smooth.
(Try on~ Maybe Arugula, red onion slices, salt, black pepper, crispy fried bacon, and a little goat cheese... If arulula is too spicy for you, try mixed greens)
Dressing #2
5 fresh figs, stems removed
6 tablespoons good quality balsamic vinegar
1 to 2 tablespoons Grade B real maple syrup
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
freshly ground black pepper, to taste
Place the figs, balsamic vinegar, maple syrup, and salt in a blender and blend on medium until combined and the figs are lightly pureed. With the motor running on a low speed, slowly pour in the olive oil. Add black pepper if desired and blend on low speed, slightly, to incorporate.
Pour dressing over your favorite salad. Transfer remaining dressing to a glass jar. Will last 7 to 10 days in the refrigerator
(Good on mixed greens, with toasted walnuts, apples, etc...)
(Or try on a few slices of mozzarella, tomato and fresh basil...)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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