Fig & Herb Balsamic Vinaigrette
An elegant, Mediterranean-inspired dressing that marries deep, jammy fig blossom notes with aromatic oregano. This vinaigrette relies on proper emulsification to create a smooth, unified coating for crisp salad greens. This dressing is a lovely complement to a salad of bitter greens (like arugula and radicchios) served with warmed goat cheese.
Ingredients
- ✔ 2 teaspoons minced shallot
- ✔ 1/4 cup aged balsamic vinegar
- ✔ 1 tablespoon red wine vinegar
- ✔ 1 tablespoon Martha Stewart’s Fig Oregano Honey
- ✔ 1 teaspoon Dijon mustard
- ✔ Pinch of dried oregano
- ✔ Sea salt and freshly ground black pepper
- ✔ 1/2 cup extra-virgin olive oil
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Instructions
- In a medium bowl (or a clean mason jar), combine the minced shallot and vinegars. Let stand 10 minutes to mellow flavor of shallot.
- Whisk in Martha Stewart's Fig Oregano Honey, Dijon mustard and dried oregano. While whisking constantly with one hand, slowly pour the extra-virgin olive oil into the bowl in a thin, steady stream until thick and fully incorporated. (If using a mason jar, secure the lid tightly and shake vigorously for 30 seconds until uniform.) Season with salt and pepper.