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Spring Salad with Grilled Chicken and Homemade Fig-Balsamic Dressing
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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.
Course: salad dressing
Cuisine: American
Keyword: Fig-balsamic dressing, homemade fig jam
Servings: 12 3/4 cup total
Author: Karen Sheer a zest for life

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: 90kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 26mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg