Organic Lettuces with Fig Vinaigrette

Oven-Poached Figs/Organic Lettuces with Fig Vinaigrette

To make this flavorful salad, the poaching liquid reserved from Oven-Poached Figs is incorporated into a vinaigrette dressing.


  • Reserved poaching liquid from Oven-Poached Figs

  • 1 ½ tablespoons red wine vinegar

  • 1 teaspoon balsamic vinegar

  • 2 teaspoons finely chopped shallot

  • Coarse salt and freshly ground pepper

  • ½ cup extra-virgin olive oil

  • 12 cups salad greens

  • Oven-Poached Figs, for serving

  • Soft ripened cheeses, (such as Camembert or goat cheese), for serving


  1. Cook reserved poaching liquid in a small saucepan over medium heat until reduced to consistency of syrup (about 2 tablespoons). Let cool completely.

  2. Whisk reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in oil until emulsified. Season with more salt and pepper, if desired. Toss greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.

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