Champagne Fig Vinaigrette

This looks a bit complicated but it’s rather simple. If you don’t have an immersion blender it can easily be done in a conventional blender. Store refrigerated in a jar, it keeps for weeks. Delicious on salads, roasted vegetables and grilled meats, but I love it most on the Bacon Brussels Sprouts.

Yield: 16

Living Delish & Nutrish: Tina Wells

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Champagne Fig Vinaigrette

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 3 dried figs, chopped and soaked in warm water until softened (about 15 minutes)
• 1 Tablespoon minced shallot
• 1 Tablespoon coarse grain mustard, I prefer New Primal
• 1/2 cup white balsamic vinegar
• 1/2 cup champagne vinegar
• 1 cup avocado oil or extra virgin olive oil

Method

1. Place chopped figs and shallot (or garlic) into the cup of an immersion blender, or a conventional blender.
2. Add the mustard and the vinegars.
3. Blend until smooth and thick consistency.
4. With the blender running, add the olive oil, pouring slowly in a thin stream, allowing to emulsify.
5. Season with salt and pepper to taste. Store refrigerated in a tightly sealed jar or container for up to 2 weeks.
6. Delicious on Bacon Brussels Sprouts

livingdelishandnutrish.com/recipe/fig-vinaigrette

©Tina Wells Luxury Brands, LLC

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