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+ servings
Spring Salad with Grilled Chicken and Homemade Fig-Balsamic Dressing

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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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.
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
Calories
90
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Sodium
 
26
mg
1
%
Potassium
 
11
mg
0
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
4
mg
0
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.