California Fig Mustard Vinaigrette

valleyfiggrowers@alkalyne.solutionsRecipes, Salads

Fig Mustard Vinaigrette

Looking for a new twist on honey mustard? Make this fig mustard vinaigrette recipe at the beginning of the week and salads are a cinch.

Fig Mustard Vinaigrette

Tips for Making the Fig Mustard Vinaigrette Recipe

Orchard Choice and Sun-Maid California Figs add sweetness and a touch of fruit to the vinaigrette. Select Mission Figs for a robust fruit flavor or Golden Figs for a more delicate fruit flavor.

Dijon mustard is called for in the recipe, but if you want to take it up a notch, you could swap in a grainy Dijon. Reserve the yellow mustard for other purposes, but maybe skip it here.

Olive oil comes in several varieties—fruity, rich arbequina or buttery light olive oil with a delicate taste.

Orange juice and zest add an edge of citrus to the vinaigrette. For something different, you could try lemon juice and zest, or lime juice and zest—if you go this route, make sure to adjust seasonings.

How to Use the Fig Mustard Vinaigrette

Orchard Choice California Figs made into jam is great on toast, but also makes a wonderful base for a fruity vinaigrette. It stands up to and showcases the powerful flavors of hearty mustard, dense vinegar and the sweet acidity of oranges. This is a versatile, thick dressing that will keep in refrigerator, in a covered container for up to 4 days. Try it on an arugula and romaine salad. Spread it on a sandwich with roasted turkey and freshly sliced ripe pears. It’s delicious with goat cheese or an aged sheep’s cheese on a cheese tray or served alongside a fancy veal chop, seared duck breast or grilled salmon.

California Fig Mustard Vinaigrette

Instead of buying bottled salad dressing, make mustard vinaigrette from scratch. California Figs add sweetness to this tangy mustard vinaigrette recipe.
Fig Mustard Vinaigrette
Servings 32 tablespoons


  • ½ cup Orchard Choice California Orange Fig Spread
  • ½ cup balsamic vinegar
  • ¼ cup Dijon mustard
  • Juice and zest of one large orange
  • 2 teaspoons kosher salt
  • 1 ½ teaspoon freshly ground black pepper
  • cup extra virgin olive oil


  • In a medium bowl, whisk the Orchard Choice California Orange Fig Spread, vinegar, mustard, orange juice and zest, salt and pepper. While whisking vigorously, drizzle the oil in a steady stream until fully incorporated and smooth.


This recipe can also be prepared in a blender or food processor. Recipe courtesy of Tami Weiser of Weiser Kitchen.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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