Date Fig Salad Dressing Recipes

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DATE & FIG SALAD DRESSING



Date & Fig Salad Dressing image

Make and share this Date & Fig Salad Dressing recipe from Food.com.

Provided by bethtaylor77

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 figs, chopped
4 dates, chopped
1/4 cup golden raisin
2 large softened garlic cloves
1 cup extra virgin olive oil
1/8 balsamic vinegar
1 dash koshar salt
ground pepper

Steps:

  • Slightly roast or soften garlic first, otherwise too bitter.
  • Whirl all the ingredients using a hand held electric blender; mine is a Cuisinart 200 watts Smart Stick that comes with a cup for the ingredients.
  • Very thick; experiment with different vinegars (red wine is also good).

FIG VINAIGRETTE



Fig Vinaigrette image

Provided by David Tanis

Categories     easy, quick, condiments

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

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

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.

Nutrition Facts : @context http, Calories 561, UnsaturatedFat 34 grams, Carbohydrate 50 grams, Fat 41 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 39 grams, TransFat 0 grams

FRESH FIG AND FETA SALAD WITH TOASTED WALNUTS



Fresh Fig and Feta Salad With Toasted Walnuts image

It's fig time here in SW France, and I have been busy making up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutneys with all our harvest! This was thrown together one Sunday afternoon as a starter for a lazy Al Fresco Sunday lunch - and since then I have had requests for it nearly every day! If you are lucky enough to have a fig tree, try and garnish the individual plates with a couple of washed leaves - it really adds a certain panache to the appearance of the salad! I have made this with Chevre - Goat's Cheese as well as Feta, and it was just as delicious. Amounts given are for a starter for 6 people - and assuming that the figs are medium to large in size; please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.

Provided by French Tart

Categories     Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

24 -30 fresh black figs, medium to large
6 -9 ounces feta cheese or 6 -9 ounces chevre cheese, Goat's Cheese
9 ounces walnut halves, roughly chopped
1 teaspoon Dijon mustard
6 tablespoons walnut oil
1 tablespoon white wine vinegar
salt
black pepper
fresh fig leaf (to garnish)

Steps:

  • Toasted Walnuts:.
  • In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
  • Vinaigrette:.
  • Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
  • Salad:.
  • Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
  • Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs.
  • Scatter the chopped,toasted walnuts over the fig salad.
  • Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
  • Serve with crusty bread and butter.
  • Can also be served as a dessert/cheese course combined.

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