A delicious and aromatic dressing, slightly thickened & sweetened. A restaurant quality dressing best made when figs are in season.
The recipe starts with this jam! (see the recipe)
Ingredients in this Fabulous Salad:
Grilled Sliced Chicken Breast (I brushed some Fig Jam on top just off the grill), Organic Red Butter Lettuce, Watermelon Radish, Sunflower Sprouts, Red Onion, Goat Cheese Crumbles, Toasted Almonds and Fresh Sliced Figs.
Simple to Make:
To a small food processor or blender add: Fig-Rosemary Jam with Balsamic Vinegar, Fresh Garlic, Salt & Pepper and Fresh Thyme & Rosemary Leaves. When smooth – drizzle in extra virgin olive oil in a stream until emulsified.
Enjoy this delicious dressing!
Karen
Fresh Fig & Herb Balsamic Dressing (using my Fig-Rosemary Jam)
A delicious and aromatic dressing, slightly thickened & sweetened. A restaurant quality dressing best made when figs are in season.
Equipment
- 1 2 quart pot non-reactive
Ingredients
- 1 1/2 tablespoon Karen's Fig Jam with Rosemary , (see recipe)
- 1/4 cup balsamic vinegar*, no caramel coloring
- 2 teaspoons fresh garlic, peeled
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1 teaspoon fresh rosemary leaves, coarsely chopped
- 1 teaspoon fresh thyme leaves , coarsely chopped
- 1/2 cup extra virgin olive oil
Instructions
- Add the first 7 ingredients - all but oil to a small food processor (can use a blender.) Pulse to combine ingredients, then run until mostly smooth.
- Add the oil in a stream through the top until emulsified.
- Store in a clean glass container and refrigerate for up to 4 weeks.
Notes
Makes 3/4 cup.
See recipe: Karen's Fresh Fig Jam with Rosemary
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 90kcalCarbohydrates: 2gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 26mgPotassium: 11mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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