Sweet Fig Vinaigrette

Featured in Gourmet Magazine,
“A Sampling of the South.”

* 6 large garlic gloves, left unpeeled
* 1/4 cup plus (1) teaspoon olive oil (separate)
* 1/3 cup drained whole Celeste Fig preserves (about 6 figs), reserving (1) tablespoon syrup
* 2 tablespoons white balsamic vinegar
* 2 tablespoons chopped scallion
* 1 teaspoon chopped fresh flat-leaf parsley
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
**If Celeste Fig Preserves are unavailable, you can substitute other fig preserves and omit the syrup
* Sheet of foil
* Food Processor
To Prepare
1. Preheat oven to 350 degrees
2. Put garlic gloves on a sheet of foil and drizzle with (1) teaspoon oil
3. Wrap garlic tightly in foil and roast until very soft or about (1) hour. Unwrap carefully and cool.  Squeeze garlic from cloves into a food processor
4. Discard stems from figs. Cut (2) figs into 1/4 inch pieces and set aside
5. Add remaining whole figs, syrup, balsamic vinegar to the garlic in the food processor, pulse until smooth
6. With motor running, slowly add remainder 1/4 cup, than turn off
7. Add scallion, parsley, salt, pepper and pulse to combine
8. Transfer to a boil and serve with fig pieces (dressing will be thick)
9. Chill until use, serve at room temperature
Note: Makes about 3/4 cup

Chef’s Tradition

© 2018 Deanie's Seafood • All Rights Reserved • 1713 Lake Ave. Bucktown (Metairie), LA • 841 Iberville St. French Quarter •2200 Magazine St. Garden District