Fig and Walnut Balsamic Vinaigrette

There’s something you should know: I get obsessed quite easily.

(I’m aware that “obsessed” is a bit hyperbolic; that’s never stopped me.)

I’ve been obsessed with grilled cheese and tomato sandwiches, obsessed with Japanese flashcard-studying, obsessed with yoga (level 1 forever!), and recently obsessed with pickles (more pickle posts coming soon!).

Certain products have hooked me, too. I’m a recovering Sriracha addict (but my girlfriend will always be true to Tapatio), I’ve mentioned my love for Tomolives before, and if you bring me back a bag of apple chips from the store called Muji (Mujirushi) in Japan then I might just love you forever.

Over the past year, my girlfriend and I have become obsessed with Lucini’s Fig & Walnut Savory Balsamic, a self-proclaimed “Artisan Vinaigrette.”

It’s so so good. But I will never buy it again.



Walnut Oil!

Don’t get me wrong; this product is all natural, delicious, and probably one of the best bottled salad dressings I’ve tasted. But the problem with items that have “Artisan” in their titles is the crazy price mark-up.*

Lucini brand salad dressing is sometimes ON SALE for $7.99 a bottle. And at 8.5 oz., that’s not a very big bottle either.

So today I’m sharing my do-it-yourself (=budget) fig & walnut salad dressing, inspired by the Lucini one.

A double batch.

It’s delightfully tangy and tasty, with a little hit of garlic and pepper smoothed over by the fruity sweetness of figs and the toasty warmth of walnuts.

After spending $7.99 who knows how many times, I finally made this dressing my own! And these are my secret weapons: Walnut Oil (from the Santa Barbara Farmer’s Market), and Fig Butter (thank you, Trader Joe’s).

So my version’s not quite as all-natural as Lucini’s, but only because in lieu of fig concentrate or fig paste, I used the already-in-my-fridge Fig Butter. One whole tablespoon of: “figs, water, sugar, lemon juice concentrate, pectin.” I can live with that.

The best part is how well it pairs with my type of salad. I celebrated my discovery of the perfect vinaigrette dressing ratios by drizzling it over this salad of mixed greens, white peaches, and shaved almonds.

Kitchen D.I.Y. money-saving tastes good.

*The same goes for restaurants with “Bistro” in their titles. (It’s true!)

Print this recipe.

RECIPE:

Fig and Walnut Balsamic Vinaigrette

(Makes about ½ cup)

Ingredients:

~ ¼ cup olive oil

~ 6-7 Tbsp. balsamic vinegar

~ 1 tsp. walnut oil (or roasted walnut oil)

~ 1 Tbsp. fig butter (or fig concentrate/paste)

~ 2 Tbsp. water

~ 1-2 small cloves garlic, pressed

~ sea salt, to taste

~ black pepper, to taste

OPTIONAL:

~ 1-2 Tbsp. canola oil (not necessary, but it’ll need more shaking after being stored in the fridge without it)

How to make it:

1. Whisk all ingredients together. Taste test, and adjust salt and pepper to taste.

2. Funnel into a glass salad dressing bottle or jar, and refrigerate.

3. Serve on salads, or use as a marinade, or as a dipping sauce for artichokes or fresh-baked bread.

Print this recipe!

Related recipe posts:

> Strawberry Spinach Salad with Goat Cheese

> Grilled Apricots with Arugula and Burrata

> Warm Goat Cheese Salad