Stumped on what to do with this year’s fig harvest? Don’t let those beauties rot away in the back of the fridge, lets make a show stopping salad dressing.
- For the roasted figs: Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Add the figs sliced in quarters, olive oil, maple syrup, cinnamon, and a pinch of salt and pepper to the baking sheet and toss to coat. Bake for 10 minutes or until the figs are soft and juicy. Allow figs to cool.
- For the vinaigrette: Add the cooled figs to a food processor or blender, along with the balsamic vinegar, olive oil, 1 tablespoon of water, garlic, thyme, salt, and pepper. Blend until smooth. If a thinner consistency is desired, add the additional tablespoon of water and blend again until smooth. Vinaigrette will keep in fridge for up to a week.
1 cup figs sliced
2 teaspoons extra virgin olive oil
2 teaspoons pure maple syrup
pinch of cinnamon
pinch of salt and pepper
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
1-2 tablespoons water
3 clove garlic minced
1 teaspoon fresh or dried thyme
salt and pepper to taste
PREP + COOK TIME 20 minutes