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Fig Vinaigrette

Fig Vinaigrette

Cooking Light SEPTEMBER 2007

  • Yield: About 2/3 cup (serving size: 1 tablespoon)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 27%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.4g
  • Carbohydrate: 8.3g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 64mg
  • Calcium: 17mg
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Fig Vinaigrette recipe

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