Fig Vinaigrette Recipes

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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 :

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

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 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

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

LEMON FIG VINAIGRETTE



Lemon Fig Vinaigrette image

A friend recently gave me a bottle of fig vinegar and this is the result of playing with it one night.

Provided by Misty Mathews

Categories     Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup lemon juice
1/2 cup olive oil
2 tablespoons fig vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • mix and pour on top of top favorite greens.

Nutrition Facts : Calories 161.9, Fat 18, SaturatedFat 2.5, Sodium 145.8, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 0.1

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