Fig Vinaigrette

• From: American Lamb Board

Ingredients

• 1/2 cup dried California black mission figs, chopped

• 1 cup very hot water

• 1 tsp balsamic vinegar

• 1 pinch kosher salt

• 2 turns cracked pepper

• 1/4 cup olive oil

Serve over a mixed greens salad—add walnuts and goat cheese if desired.

Directions

• Rehydrate figs in hot water until soft, about 15 minutes.
• Pulse figs with water in food processor until incorporated, but still a little chunky. Add vinegar, salt, and pepper.
• Remove mixture to a bowl; add oil, and mix lightly with a spoon.