Dried Fig Vinaigrette

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This has a delicious sweet-tart flavor that is great with grilled or roasted meats, especially pork. And a salad of spicy greens and rich blue cheeses topped with this vinaigrette is downright exciting.


  • ½ cup coarsely chopped dried figs plus 3 tablespoons finely diced dried figs
  • ½ cup apple juice or cider
  • 2 teaspoons minced fresh thyme leaves
  • 2 teaspoons toasted black or yellow mustard seeds
  • tablespoons minced shallots
  • 6 tablespoons sherry vinegar
  • 1 cup olive oil
  • Salt and freshly ground pepper to taste


Combine the ½ cup of chopped dried figs with 1 cup of water in a saucepan over high 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 or food processor and puree until smooth.

Pour the fig puree into a mixing bowl. Whisk in the juice or cider, thyme, mustard, shallots, vinegar, olive oil, and the 3 tablespoons of diced figs. Taste and season with salt and pepper. If the dressing seems too thick, you can thin it with additional juice or cider. Store covered in the refrigerator for up to 5 days.