Friday, November 6, 2009

Fig Vinaigrette

Do you remember my fig jam? It turned out a bit thicker then I expected, more like a paste then a jam. Natural pectin sure beats out the boxed pectin for stablizing power.

Even though it isn't very spreadable, we have still been enjoying the jam. It slices beautifully for a cheese plate and makes a pretty good fig newton.

I have been wanting to utilize the jam in other ways. I try to make most of my own salad dressing, mostly because it is so easy, but also it like to control the oil in it. When I had a few spoonfuls of fig jam left in the jar I added a spoonful of dijon mustard, a few glugs of balsamic vinegar and a couple spoonfuls of olive oil. I put the lid back on and shook it up. After a taste I added a bit of salt and black pepper.

The perfect Fall vinaigrette.
It is fabulous over a salad of greens, apples, nuts and a touch of blue cheese!


  1. mmm, homemade fig jam. My old housemate had a huge fig tree in our (her) yard, and she made several jars of delicious figgy jam.

    What a great way to utilize the bottom of the jam jar. You can never scrape it all out! :)

  2. That's the best non-recipe I seen today. It sounds wonderful, Jo. Have a great weekend.

  3. Oooh! Good idea! I have a jar of fig jam (sadly, not homemade) in my pantry now.

  4. I made the fig vinaigrette tonight for a salad of mixed greens, dried cherries, pecans and goat cheese. It was really good! Thanks for sharing :)

  5. Ohhh, that sounds wonderful. Thanks for sharing!