Best 6 Fig Vinaigrette Recipes

Embark on a culinary journey into the world of flavors with our comprehensive guide to creating the perfect fig vinaigrette. Discover the secrets of balancing sweet, tangy, and savory notes to elevate your salads, grilled meats, and roasted vegetables. From selecting the ripest figs to choosing the right vinegar and oil combination, we'll guide you through every step of crafting a truly exceptional fig vinaigrette that will leave your taste buds dancing.

Here are our top 6 tried and tested recipes!

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

Mixed Greens Salad With Pears, Goat Cheese, and Fig Vinaigrette image

I love figs, so when I found this recipe I knew I had to try it. The vinaigrette came out very thick, so I had to adapt it to suit my needs. Pared with the goat cheese and pears, this was wonderful. The vinaigrette's sweet-tart taste makes it well suited for a marinade for grilled or roasted pork and chicken.

Provided by Abby Girl

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup balsamic vinegar (or white wine vinegar)
5 dried black figs, stemmed and coarsely chopped
10 tablespoons water (1/2 cup plus 2 T)
1 tablespoon fresh lemon juice
2 tablespoons shallots, minced
1 teaspoon fresh thyme, minced
1 garlic clove, minced
1/4 cup olive oil
1/4 teaspoon salt
6 cups mixed salad greens
1 1/2 cups bosc pears, thinly sliced
1/4 cup goat cheese, crumbled
candied walnuts (optional)
grape tomatoes, chopped (optional)

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.

FIG VINAIGRETTE

Fig Vinaigrette image

Provided by David Tanis

Categories easy, quick, condiments

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

Ingredients

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

TURKEY PAISANO SANDWICHES WITH FIG-AND-BLACK OLIVE VINAIGRETTE

Turkey Paisano Sandwiches with Fig-and-Black Olive Vinaigrette image

Provided by Terry Conlan

Categories Sandwich Olive Tomato turkey No-Cook Low Fat Quick & Easy Fig Self

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 oz fig (or raspberry) preserves, slightly warmed
4 tsp red wine vinegar
4 tsp extra-virgin olive oil
1/3 tsp Dijon mustard
1 small clove garlic, peeled and minced
2 tbsp finely chopped kalamata olives
4 sourdough (or whole-grain) rolls, split
8 oz smoked turkey breast, thinly sliced
4 oz lowfat provolone, thinly sliced
2 roasted red bell peppers, peeled, cut in half and seeded
8 thin slices tomato
8 thin slices red onion
2 1/2 cups shredded lettuce leaves

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

Fig Balsamic Vinaigrette image

Sweet and Tangy. Makes any salad Exciting! ... and what I did with all those extra figs! This was inspired by my friend, Ellen.

Provided by Sweetiebarbara

Categories Low Protein

Time 1h30m

Yield 3 1/2 cups, 68-70 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fig (fresh)
1 cup water (filtered)
2 ounces shallots (very thinly sliced)
3 tablespoons olive oil
1 teaspoon sugar
1 1/2 cups balsamic vinegar

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.

Nutrition Facts : Calories 16, Fat 0.6, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 2.4, Fiber 0.2, Sugar 2, Protein 0.1

FIG VINAIGRETTE

Fig Vinaigrette image

Provided by Martha Stewart

Yield Makes 2 1/4 cups

Number Of Ingredients 5

Ingredients

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.

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

Ingredients

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

Tips:

Choose ripe figs: The quality of your figs will greatly impact the flavor of your vinaigrette. Look for ripe, plump figs that are free of blemishes.
Use a variety of vinegars: Experiment with different types of vinegars to find the one that you like best. Some good options include balsamic vinegar, white wine vinegar, and sherry vinegar.
Add some sweetness: A little sweetness can help to balance out the tartness of the vinegar. You can add sugar, honey, or maple syrup.
Add some herbs: Herbs can add a lot of flavor to your vinaigrette. Some good options include basil, thyme, and rosemary.
Let the vinaigrette rest: Allowing the vinaigrette to rest for a few minutes before using will allow the flavors to meld together.

Conclusion:

Fig vinaigrette is a delicious and versatile dressing that can be used on a variety of salads, grilled meats, and vegetables. It's easy to make and can be tailored to your own taste preferences. Experiment with different types of vinegars, herbs, and sweeteners to find the perfect combination for you.