Fig Balsamic Vinaigrette with Maple Roasted Figs Recipe
Introduction
This Fig Balsamic Vinaigrette combines sweet, tangy, and savory flavors for a vibrant dressing that elevates any salad. Made with roasted figs and fresh herbs, it’s a delicious way to add a gourmet touch to your meals.
Ingredients
- 1 cup diced figs
- 2 teaspoons extra virgin olive oil
- 2 teaspoons pure maple syrup
- Pinch of cinnamon
- Pinch of salt and pepper
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1-2 tablespoons water
- 1 small clove garlic
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Step 1: Preheat the oven to 400℉ and line a rimmed baking sheet with parchment paper. Combine the diced figs, 2 teaspoons olive oil, maple syrup, cinnamon, and a pinch of salt and pepper on the baking sheet; toss to coat evenly. Bake for 10 minutes until the figs are soft and juicy, then let them cool.
- Step 2: In a food processor or blender, combine the cooled roasted figs, balsamic vinegar, 1/3 cup olive oil, 1 tablespoon water, garlic, thyme, salt, and pepper. Blend until smooth. Taste and adjust seasoning with more salt and pepper as needed. For a thinner dressing, add the remaining tablespoon of water and blend again until smooth.
Tips & Variations
- Use fresh, ripe figs for the best sweetness and flavor in your vinaigrette.
- If you prefer a chunkier texture, pulse the dressing a few times instead of blending it fully smooth.
- Swap fresh thyme for rosemary or basil for a different herbal note.
- Maple syrup can be replaced with honey for a subtler sweetness.
Storage
Store the vinaigrette in an airtight container in the refrigerator for up to 1 week. Before using, shake or stir well as separation may occur. Serve chilled or at room temperature. If thickened after refrigeration, let it sit briefly to soften or add a small splash of water and whisk to restore desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried figs instead of fresh?
Fresh figs are recommended for their juiciness and texture, but if using dried figs, soak them in warm water for 30 minutes first to rehydrate before roasting.
Will the vinaigrette keep if I omit the water?
Yes, the water is included to adjust the consistency. You can omit it for a thicker dressing or add just enough to reach your preferred texture before serving.
PrintFig Balsamic Vinaigrette with Maple Roasted Figs Recipe
A rich and flavorful Fig Balsamic Vinaigrette made by roasting figs with maple syrup and cinnamon, then blending them with balsamic vinegar, olive oil, garlic, and fresh thyme to create a smooth, sweet, and tangy dressing perfect for salads or drizzling over roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 1 cup (8 servings, about 2 tablespoons per serving) 1x
- Category: Salad Dressing
- Method: Baking and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Maple Roasted Figs
- 1 cup diced figs
- 2 teaspoons extra virgin olive oil
- 2 teaspoons pure maple syrup
- Pinch of cinnamon
- Pinch of salt
- Pinch of pepper
Vinaigrette
- Maple roasted figs (from above)
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1–2 tablespoons water
- 1 small clove garlic
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Maple Roast the Figs: Preheat your oven to 400℉ (204℃) and line a rimmed baking sheet with parchment paper. In a bowl or directly on the baking sheet, toss diced figs with extra virgin olive oil, pure maple syrup, cinnamon, salt, and pepper until evenly coated. Spread the figs out evenly and roast in the oven for 10 minutes, or until they become soft and juicy. Remove from the oven and allow to cool completely.
- Blend the Vinaigrette: Once the figs have cooled, transfer them to a food processor or blender. Add balsamic vinegar, extra virgin olive oil, 1 tablespoon of water, small clove of garlic, fresh thyme leaves, salt, and pepper. Blend the mixture until completely smooth. Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a thinner vinaigrette, add the remaining tablespoon of water and blend again until you reach the desired consistency.
- Store and Serve: Pour the vinaigrette into a sealed container and refrigerate. It can be kept fresh for up to one week. Shake or stir before use and drizzle over salads, roasted vegetables, or use as a marinade.
Notes
- Using fresh figs will yield the best flavor, but dried figs rehydrated in warm water can be substituted in a pinch.
- To enhance the flavor, you can add a small splash of honey or Dijon mustard to the vinaigrette.
- This vinaigrette pairs wonderfully with mixed greens, goat cheese, nuts, and fruit salads.
- Adjust water quantity to reach your preferred dressing thickness.
- Store in an airtight container in the refrigerator and shake well before each use to recombine.
Keywords: fig balsamic vinaigrette, maple roasted figs, salad dressing, homemade vinaigrette, fig dressing
