Sweet and tangy, with a flavor that will complement salads and sandwiches with fruits and vegetables that are in season at all different times of the year, it only takes minutes to blend up this Fig Balsamic Vinaigrette Salad Dressing.
Fig Balsamic Vinaigrette Salad Dressing
You guys, my baby is so not a baby any more. I mean, he’ll always by MY baby, but he is not A baby. He doesn’t really have the talking thing down yet, though he does find ways to communicate. Usually by whining. Yup, Baby Smiles is now what I like to call a Wendel Whiner. I mean, he is generally happy, but when he is not happy, well, he whines. When we are sitting at dinner and he decides he is thirsty and can’t reach his cup, he whines. When he is alone in the den surrounded by mountains of toys and I am trying to make dinner, he whines. When he wakes up from his nap, he whines.
And while he may not have talking mastered, walking is a whole other story. And climbing. He is all about walking and climbing. Little dude struts, and I mean struts around the house, chest out, arms up, with a slight smile like he is “the s__t” and he knows it. Then he sees a chair or steps or a bench or a picnic table or a Power Wheels car, and he just has to climb. And when he reaches the pinnacle, he stands or sits there, looks around beaming, and he is not just “the s_t”. He is “King S_t”. I actually have quite clean mouth, but I have no other way to describe it. But he has earned his new nickname.
Baby Smiles is now King Stuff.
Till he falls off of whatever he just climbed on.
Then he whines. Wendel Whiner. But I’ll stick with calling him King Stuff.
And what does any of this have to do with salad dressing? Absolutely nothing except that I felt the need to tell you all so that when I start referring to King Stuff, you don’t think that Baby Smiles disappeared and some other kid replaced him.
I also felt the need to give this salad dressing a post of its own, as opposed to lumping it in with a salad recipe. It is definitely King Stuff.
This Fig Balsamic Salad Dressing is soooo good. Even The Hubby said it was sooo good. And when The Hubby makes any positive comments regarding fruit- and vegetable-based dishes, trust me, you listen. He is not easily forthcoming with praise when a recipe does not involve meat or sugar.
It’s sweet and tangy, and there are so many possibilities for salads for all seasons. I really can’t wait to play around with it some more. – strawberries and goat cheese for the summer, butternut squash and cheddar in the fall. And that salad you see peeking at you in the corner of the photos – that one is good any time of the year, and I’ll be sharing it with you later this week!
It is a little thick, which I like for tossing with salad greens so that it coats the lettuce, or for spreading on a sandwich (think roast beef, Brie and arugula on a baguette). You could also use it for dipping carrot sticks or cucumbers. But if you want to drizzle or pour, you may want to add a little extra balsamic vinegar or olive oil. Your call.
Do you have nicknames for your kids?
- ¼ c dried figs
- ½ c balsamic vinegar
- 1T Dijon mustard
- ¼ cup olive oil
- salt and pepper, to taste
- An additional 1-2 Tablespoons of balsamic vinegar and/or olive oil if you prefer a thinner consistency.
- Combine the figs, balsamic vinegar, Dijon mustard, and olive oil in a blender and puree until smooth.
- Season with salt and pepper to taste.
- If you prefer a thinner, more pourable dressing, add another tablespoon or two of vinegar and/or oil and blend.
Like balsamic? You’ll love these…
- Balsamic Glazed Cauliflower “Wings”
- Balsamic Ketchup
- Shallot and Balsamic Glazed Green Beans with Goat Cheese
Plus a few from my friends…
- Balsamic Braised Beef Ribs from My Catholic Kitchen
- Gluten Free Lemon Pancakes with Balsamic Vanilla Berry Compote from Nutmeg Nanny
- Balsamic Tomato Tortellini from Alida’s Kitchen