Dried Fig Vinaigrette

This has a delicious sweet-tart flavour that is great with grilled or roasted meats, especially pork. Also a salad of spicy greens (rocket, etc.) and rich blue cheeses topped with this vinaigrette is downright exciting! Try it with Pork tenderloin, pounded thin, lightly breaded and browned for a special treat!

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 1⁄2 cup  coarsely chopped dried fig, plus
• 3  tablespoons  finely diced dried figs
• 1⁄2 cup  apple juice
• 2  teaspoons  minced fresh thyme leaves
• 2  teaspoons  toasted black mustard seeds or 2  teaspoons yellow mustard seeds
• 1 1⁄2 tablespoons  minced shallots
• 6  tablespoons sherry wine vinegar
• 1  cup olive oil
•  salt
•  fresh ground pepper

Directions

1. Combine the 1/2 cup of chopped figs with 1 cup of water and the shallots in a saucepan over hight heat and bring to a boil.
2. Reduce the heat and simmer until the liquid is reduced by half, about 7 minutes.
3. Transfer to a blender, add the apple juice and puree until smooth.
4. Pour into a mixing bowl and whisk in the thyme, mustard seeds, vinegar, olive oil and the 3 TBS of diced figs.
5. Taste and season with salt and pepper.
6. If the dressing seems too thick, you can thin it with additional juice.
7. Store covered in the refrigerator for up to 5 days.