Fig Balsamic Vinaigrette

Serves 6 - 8

Ingredients

6 tablespoons of Fig Balsamic Vinegar
2 cloves garlic, finely chopped
2 mission figs, stem removed and chopped
1 tablespoon fresh thyme, chopped
sea salt and cracked black pepper to taste
2/3 cup gourmet quality extra virgin olive oil
Salad greens (see Cook's Notes)
1/4 cup crumbled feta cheese
  
Method

In the blender jar or food processor bowl, combine the Fig Balsamic Vinegar with a pinch of sea salt and pepper. 
Turn the motor on and slowly pour in the olive oil.  When well combined, add the garlic, figs, and thyme and
pulse 2 - 3 turns.  Check the flavor and adjust the seasonings to taste.   

In a serving bowl, arrange the salad greens.  Toss with vinaigrette, taking care not to add so much dressing
as to make the salad wet.  Top with crumbled feta cheese.

Cranberry Vinaigrette

Serves 6 - 8

Ingredients

1/2 cup Cranberry Vinegar
3 green onions, coarsely chopped
2 teaspoons Dijon Style Mustard
1 teaspoon Autumnberry Sea Salt
1 cup good quality Extra Virgin Olive Oil or Grapeseed Oil

Method

In the blender jar or food processor bowl, combine the Cranberry Vinegar, mustard with a
pinch of sea salt and pepper.  Turn the motor on and slowly pour in the olive oil.  When well
combined, add the onion and pulse 2 - 3 turns.  Check the flavor and adjust the seasonings to taste.

For an elegant holiday salad, try Apple Walnut Salad with Cranberry Vinaigrette. 

Lemony Caesar Vinaigrette

Makes about 2/3 cup

Ingredients

1 clove garlic, or to taste, minced
1 tablespoon Dijon Style Mustard
1 dash Worcestershire Sauce
1 dash Tabasco Sauce, or to taste
3 tablespoons white wine or champagne vinegar
1/2 cup good quality Lemon Infused Extra Virgin Olive Oil

Method

Place all ingredients, except for the Lemon Infused Extra Virgin Olive Oil in a small bowl.  Whisk to combine.  Continue whisking while slowly adding the Lemon Infused Extra Virgin Olive Oil in a steady stream.  Whisk until the dressing thickens.  Serve immediately or cover and refrigerate for up to a week.  Return to room temperature before using. 

Pour prepared vinaigrette over ice cold chopped hearts of romaine and top with a sprinkling of grated Parmesan cheese.

General Cook's Notes:
A blender or small food processor is a great tool for combining the ingredients for a vinaigrette.   It makes emulsifying the oil quick and easy.

You can also make these vinaigrettes in a bowl with a wire whisk.  The method is the same as with the blender or food processor.