As a new year begins, with it brings a desire for healthier eating as the holidays are increasingly in the rearview mirror. Enter Fig Vinaigrette, versatile for the salad bowl and beyond.
Whether you opt for balsamic vinegar and olive oil, or lime juice and canola oil, the thing to master with vinaigrette is the golden ratio. This means three parts of oil to one part of acid. To help the emulsion, a spoonful of Dijon mustard or honey add extra insurance to bind the vinaigrette. Add spices and herbs (fresh or dried), as well as extra aromatics (minced garlic and shallots), plus different pathways to heat (dried red chile flakes or a dash of hot sauce). The flavors of Orchard Choice Dried Mission Figs and Golden Figs offer different possibilities.
Ways to Use Fig Vinaigrette
MARINADE
Your favorite protein can be infused with big and bold flavors, whether baking or grilling is the final destination. The acid helps break down tough muscle fibers and the oil keeps the protein moist during the cooking process.
ROASTED VEGETABLES
Trying to eat more vegetables? Roast them! Then, drizzle vinaigrette over them after they come out to give them a bit of brightness and a lift.
GOOD GRAINS
Make a pot of rice or quinoa and you are on your way to meal prepping bowls for lunches throughout the week. Pro tip: add the vinaigrette while the grains (or potatoes) are still warm.
PAN SAUCE
After you’ve seared your favorite protein in a pan, remove it, and then add in two tablespoons of vinaigrette. Use a wooden spoon to scrape all the browned bits from the meat (left behind from the Maillard reaction) and voila, pan sauce!
How Do You Use Vinaigrette?
We are all ears and want to hear how you use vinaigrette.
