Description
This Fig Balsamic Vinaigrette is the best salad dressing for fall! It’s made with roasted fresh figs tossed in maple syrup, a touch of cinnamon, thyme, garlic, balsamic vinegar, and olive oil. It’s super flavorful, slightly sweet, and it’ll be your new go-to vinaigrette for when you’re looking to dress up your greens!
Ingredients
Scale
For the Maple Roasted Figs:
- 1 cup fresh figs, stemmed and diced
- 2 teaspoons extra virgin olive oil
- 2 teaspoons pure maple syrup
- Pinch of ground cinnamon
- Pinch of salt
- Pinch of black pepper
For the Vinaigrette:
- All of the Maple Roasted Figs (from above)
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1–2 tablespoons water (to adjust consistency)
- 1 small clove garlic
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Make the Maple Roasted Figs:
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Add the diced fresh figs, 2 teaspoons olive oil, 2 teaspoons maple syrup, cinnamon, pinch of salt, and pinch of pepper directly to the prepared baking sheet. Toss gently to coat the figs evenly.
- Spread the figs in a single layer.
- Bake for 10 minutes, or until the figs are soft, juicy, and slightly caramelized.
- Let the roasted figs cool completely on the baking sheet.
- Make the Vinaigrette:
- Once cooled, transfer the roasted figs (and any accumulated juices) to a food processor or blender.
- Add the balsamic vinegar, 1/3 cup olive oil, 1 tablespoon of water, garlic clove, fresh thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the food processor/blender.
- Blend until the mixture is smooth.
- Adjust Consistency and Seasoning: Check the consistency of the vinaigrette. If a thinner consistency is desired, add the additional tablespoon of water and blend again until smooth. Taste and season with additional salt and pepper, if needed.
- Store: Pour the vinaigrette into an airtight container or jar. Store in the refrigerator.
Notes
- Figs: Use fresh figs (like Mission or Brown Turkey) for the best flavor. If using dried figs, they would need to be rehydrated first, and the roasting step might be adjusted or skipped.
- Blending: A blender will likely yield a smoother vinaigrette than a food processor.
- Consistency: Adjust the amount of water added during blending to reach your preferred vinaigrette thickness.
- Storage: The vinaigrette will keep in a sealed container in the refrigerator for up to 1 week. Bring to room temperature and shake or whisk well before serving, as the oil may solidify.
- Serving Suggestions: Delicious on green salads (especially with goat cheese, nuts, or prosciutto), grilled chicken, or pork.