Dried Fig Vinaigrette Recipes

DRIED FIG VINAIGRETTE

Steps:

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

FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
• Serve warm figs with sauce and a dollop of mascarpone.