Prep 20 mins
Cook 5 mins
I love figs, so when I found this recipe I knew I had to try it. The vinaigrette came out very thick, so I had to adapt it to suit my needs. Pared with the goat cheese and pears, this was wonderful. The vinaigrette's sweet-tart taste makes it well suited for a marinade for grilled or roasted pork and chicken.
- 1⁄2 cup balsamic vinegar (or white wine vinegar)
- 5 dried black figs, stemmed and coarsely chopped
- 10 tablespoons water (1/2 cup plus 2 T)
- 1 tablespoon fresh lemon juice
- 2 tablespoons shallots, minced
- 1 teaspoon fresh thyme, minced
- 1 garlic clove, minced
- 1⁄4 cup olive oil
- 1⁄4 teaspoon salt
- 6 cups mixed salad greens
- 1 1⁄2 cups bosc pears, thinly sliced
- 1⁄4 cup goat cheese, crumbled
- candied walnuts (optional)
- grape tomatoes, chopped (optional)
- Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
- Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
- Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
- To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.