If you haven’t stopped in to Rhinebeck’s hottest new store, check out Pure Mountain. They sell the most amazing naturally flavored 12-year old balsamic vinegars from Modena, Italy, made in the traditional style that makes them rich, subtle syrupy and delicious. We’re using them in our cocktails (yes!), sauces, soups and you’ll be seeing this lovely vinaigrette on some of our fall salad specials.
I developed this Fig Balsamic Vinaigrette as part of the tasty and healthy seasonal fall menu for Just Salad. It is light and delicious with a great depth of flavor.
Gigi-Pure Mountain Fig Vinaigrette
Makes 8 to 10 servings
1 teaspoon Dijon mustard
4 tablespoon Pure Mountain Dark Fig Balsamic
2 tablespoons lemon juice
¾ cup canola, safflower oil blended oil oil (extra-virgin, while delicious, takes over the subtle fig flavor notes)
¼ teaspoon salt
freshly ground black pepper
In a small mixing bowl, combine the mustard, lemon juice and salt. While whisking, slowly add the oil. Adjust seasoning with salt, if necessary, and add black pepper.