Fig Vinaigrette Recipes

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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

FIG VINAIGRETTE



Fig Vinaigrette image

Provided by Martha Stewart

Yield Makes 2 1/4 cups

Number Of Ingredients 5

2 cups dried figs, roughly chopped
2 cups red-wine vinegar
1/4 cup freshly squeezed orange juice
1/2 cup olive oil
Coarse salt and freshly ground pepper

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.

BALSAMIC FIG VINEGAR



Balsamic Fig Vinegar image

Make and share this Balsamic Fig Vinegar recipe from Food.com.

Provided by Rita1652

Categories     Fruit

Time 30m

Yield 1 quart, 64 serving(s)

Number Of Ingredients 3

1 -2 cup fresh fig
1 quart balsamic vinegar
1/4 cup sugar (optional)

Steps:

  • Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
  • Working in batches, puree mixture in a food processor until smooth.
  • Strain through a fine sieve into a large nonreactive bowl.
  • Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
  • Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
  • (Vinegar can be refrigerated for up to 1 month.).

Nutrition Facts :

DRIED FIG VINAIGRETTE



Dried Fig Vinaigrette image

This has a delicious sweet-tart flavour that is great with grilled or roasted meats, especially pork. Also a salad of spicy greens (rocket, etc.) and rich blue cheeses topped with this vinaigrette is downright exciting! Try it with Pork tenderloin, pounded thin, lightly breaded and browned for a special treat!

Provided by MarieRynr

Categories     < 30 Mins

Time 25m

Yield 2 cups

Number Of Ingredients 10

1/2 cup coarsely chopped dried fig, plus
3 tablespoons finely diced dried figs
1/2 cup apple juice
2 teaspoons minced fresh thyme leaves
2 teaspoons toasted black mustard seeds or 2 teaspoons yellow mustard seeds
1 1/2 tablespoons minced shallots
6 tablespoons sherry wine vinegar
1 cup olive oil
salt
fresh ground pepper

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.

Nutrition Facts : Calories 1132.4, Fat 109.5, SaturatedFat 15.1, Sodium 10.2, Carbohydrate 42.4, Fiber 5.7, Sugar 31.4, Protein 2.8

DESSERT VINAIGRETTE FOR FIGS



Dessert Vinaigrette For Figs image

Vinaigrettes lend lightness and sparkle to food, but they generally land before the dessert course. But here, a warm orange vinaigrette livens up figs for a light and delicious dessert. This easy recipe, which was inspired by one from Michael Moorhouse, the pastry chef at Blue Hill at Stone Barns, comes together quickly.

Provided by Rozanne Gold

Categories     easy, quick, sauces and gravies, dessert

Time 15m

Yield 2 cups

Number Of Ingredients 6

1 cup orange juice
1/4 cup Champagne vinegar
1/4 cup sugar
1 cup extra virgin olive oil
1/4 cup melted butter
12 to 16 figs

Steps:

  • Warm orange juice in a small saucepan. Add vinegar and sugar, and cook over medium heat until sugar dissolves. (Do not boil.) Whisk in oil and then butter until dressing emulsifies.
  • Wash fresh figs, and remove stems. Slice figs, and arrange in decorative pattern on a plate. Pour warm dressing on top; serve.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 49 grams, Carbohydrate 54 grams, Fat 66 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 15 grams, Sodium 5 milligrams, Sugar 47 grams, TransFat 0 grams

ORGANIC LETTUCES WITH FIG VINAIGRETTE



Organic Lettuces with Fig Vinaigrette image

Categories     Salad     Bake     Fig     Lettuce

Yield serves 10

Number Of Ingredients 21

Reserved poaching liquid from Oven-Poached Figs (recipe follows)
1 1/2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
2 teaspoons finely chopped shallot
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
12 cups salad greens
Oven-Poached Figs (recipe follows), for serving
Soft ripened cheeses (such as Camembert or goat cheese), for serving
Oven-Poached Figs
12 fresh figs
1/4 cup tawny port
1/4 cup full-bodied red wine, such as Pinot Noir
3 tablespoons honey
1 strip orange zest (3 inches), plus 1/4 cup fresh orange juice
1 cinnamon stick (3 inches)
1 vanilla bean, seeds scraped
2 whole green cardamom pods, split open
2 whole cloves
1/2 teaspoon whole black peppercorns
(makes 12)

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.

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