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.
Servings: 12 3/4 cup total
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- 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
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.
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.
COURSE: salad dressing
CUISINE: American
KEYWORDS: Fig-balsamic dressing, homemade fig jam
Nutrition Facts
Fresh Fig & Herb Balsamic Dressing (using my Fig-Rosemary Jam)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.