Cooking time: None

This fall, create a balanced menu centered on a seasonal food, the fig: it is rich in fiber and minerals and less caloric than you might think.

The fig and balsamic vinaigrette pairs well with lettuce, spinach salad, raw or cooked vegetables such as green beans and mushrooms, cold meats such as prosciutto, goat and blue cheeses, etc.

You can enhance your salad with some slices of fresh fig, clementine or pear.

1. Dissolve the fig jam in the boiling water.
2. Blend in the balsamic vinegar, then the olive oil. Emulsify.