Thursday, October 16, 2014

Paleo Fig-Balsamic Vinaigrette

It's been unseasonably warm here in New England; it's not exactly comfort food weather, yet I'm still craving the flavors of autumn. This salad is the perfect compromise. Oh, and it finally put to use the dried figs that I randomly bought a couple of weeks ago with no plan on who I'd purpose them.

The figs will make the dressing quite thick, but you can thin it out with either more balsamic or simply water (I opted for the latter). I loved the balance of tangy and sweet here, and it really complimented the other elements I chose for the salad.

I used arugula and added in some crispy bacon, red onion, pomegranate seeds, pear and chopped raw pecans. Next time I make it I will roast some squash and throw it into the mix as well.

Paleo Fig-Balsamic Vinaigrette

1/4 cup dried figs
1/2 cup balsamic vinegar
1 tbs. Dijon mustard
1/4 tsp. garlic powder
1/4 cup olive oil
salt & pepper, to taste
water, to thin out

Combine figs, vinegar, mustard, garlic powder, olive oil and salt & pepper in a blender. Process until smooth. If too thick for your liking, thin out with a couple of tbs. of water.