Fig and Balsamic Vinaigrette Recipe
Fig and Balsamic Vinaigrette
Total time: less than 15 minutes

Cooking time: None

Difficulty: Easy
Chef's Note

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.

For 4 servings

- 30 ml / 2 Tbsp. fig jam
- 30 ml / 2 Tbsp. boiling water
- 60 ml / 4 Tbsp. balsamic vinegar
- 120 ml / 8 Tbsp. olive oil

- 1 shallot, minced
- salt and pepper
  1. Dissolve the fig jam in the boiling water.
  2. Blend in the balsamic vinegar, then the olive oil. Emulsify.
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