Fig Vinaigrette

  • Yield: Makes 2 1/4 cups


  • 2 cups dried figs, roughly chopped
  • 2 cups red-wine vinegar
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup olive oil
  • Coarse salt and freshly ground pepper


  1. In a medium saucepan, combine figs, vinegar, and 1/4 cup water. Bring to a boil, reduce to a simmer, cover, and cook until it reaches the consistency of a fruit preserve, about 15 minutes. Remove from heat, and stir in orange juice and olive oil. Season with salt and pepper.


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