Fig Vinaigrette

Recipe from

Cooking Light

Nutritional Information

Calories 46
Caloriesfromfat 27 %
Fat 1.4 g
Satfat 0.2 g
Monofat 1 g
Polyfat 0.2 g
Protein 0.4 g
Carbohydrate 8.3 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 64 mg
Calcium 17 mg


1/2 cup balsamic vinegar
5 dried Black Mission figs, stemmed and coarsely chopped
6 tablespoons water
1 tablespoon fresh lemon juice
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
1 garlic clove, minced
1 tablespoon extravirgin olive oil
1/4 teaspoon salt


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, 6 tablespoons 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 extravirgin olive oil and salt; stir well with a whisk.

Maria Everly,

Cooking Light

September 2007
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