White Fig Balsamic Vinaigrette in a Mason Jar

Sweet, tangy, and ready in minutes! This gluten-free vinaigrette is the kind of dressing that makes people ask for the recipe. It's just as good drizzled over strong cheeses and grilled meats as it is used as a dip for carrots and cucumbers.

*Makes about 1/2 cup

Ingredients:

• 3 tablespoon(s) balsamic vinegar

• 1 teaspoon(s) white fig preserves

• Juice from 1/2 a lemon

• salt and pepper to taste

• 1/4 cup(s) olive oil

How to make it:

1. Add the oil, vinegar, preserves, and lemon juice to a small Mason jar.

2. Season with salt and pepper

3. Seal and shake well with a reCAP POUR lid until fully emulsified.

What to serve it with:

This vinaigrette is sweet and tangy with a slightly rich finish, which makes it a great match for:

• Salads with strong cheeses like gorgonzola, blue cheese, or aged goat cheese
• Grilled chicken or steak sliced over greens
• A simple arugula salad with shaved parmesan and walnuts
• As a dipping sauce for crusty bread or raw vegetables
• As a marinade for chicken before grilling

Make It Your Own:

• No fig preserves? Try raspberry jam, honey, or a teaspoon of Dijon mustard for a completely different but equally delicious dressing.
• Want more tang? Add a splash of red wine vinegar alongside the balsamic.
• Prefer a thicker dressing? Add half a teaspoon of Dijon mustard. It acts as an emulsifier and makes the dressing creamier.

How to Store It:

Keep it in the Mason jar in the fridge. It will last up to two weeks. The olive oil will solidify a little when cold, so take it out about 10 minutes before you need it, or run the jar under warm water and give it a good shake before pouring.

One batch makes enough for a few salads, so it is worth making ahead and having it ready to go in your fridge all week

Pour it straight from the jar: A reCAP POUR Lid makes serving (and storing leftovers) completely mess-free: no extra bottle needed. Shop the POUR Lid →