Fig 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
Scale
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
