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.
Ingredients
- ✔ 3 tbsp Martha Stewart’s Fig Oregano Honey
- ✔ 1/4 cup aged balsamic vinegar
- ✔ 1/2 cup extra virgin olive oil
- ✔ 1 tsp Dijon mustard
- ✔ 1 small shallot, finely minced
- ✔ A pinch of dried oregano
- ✔ Sea salt and freshly cracked black pepper, to taste
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Instructions
- Combine the Aromatics: In a medium bowl (or a clean mason jar), combine the minced shallot, balsamic vinegar, Dijon mustard, Fig Oregano Honey, and dried oregano.
- Whisk the Base: Whisk the mixture vigorously for 30 seconds. Ensure the thick honey and Dijon mustard are completely dissolved into the vinegar before introducing any oil.
- Emulsify the Dressing: 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 to Balance: Taste the vinaigrette and add a pinch of sea salt and a generous grind of black pepper to balance the natural sweetness of the fig honey.
- Serve: Lightly toss your preferred salad greens in the vinaigrette. Plate the salad, top with warm, pan-fried goat cheese, and complete with a direct zigzag drizzle of raw Fig Oregano Honey across the cheese.