This simple vinegar recipe is a great way to capture figs at the peak of the season for use all winter long. It has a deep red color that makes it look like pureed strawberries and taste tangy-sweet and fruity. This vinegar pairs particularly well with peppery arugula, but works with lots of other salad greens too. It also goes nicely with grilled chicken or shrimp.
- 10 black figs, stemmed and sliced in half
- 1/2 c. green grapes (I use early-season Thompson grapes, which are small and particularly sweet with a thin skin)
- 1 c. white balsamic vinegar
- 1 T. lemon juice
Preparation
- Combine all ingredients in food processor or blender and puree until smooth.
- Store in refrigerator
When making vinaigrette using this vinegar, it goes particularly well with walnut oil.
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