Easy Fig Jam Salad Dressing

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I was organizing my pantry last week when I found three opened jars of fig jam hiding in the back. It reminded me of how my mom would always buy fancy jams but never quite finish them before buying new ones.

That’s when it hit me – why not turn that leftover fig jam into something new? After some experimenting in the kitchen, I discovered it makes an amazing salad dressing. And the best part? It’s so much easier than those complicated dressing recipes that call for a million ingredients. All you need is that forgotten jar of fig jam and a few basic items from your kitchen.

What Kind of Fig Jam Should I Use?

Regular fig jam from your local grocery store works perfectly fine in this dressing – you’ll find it near the other jams and preserves. Most stores carry either black mission fig or brown turkey fig jam, and either variety will give you great results. If you’re shopping at a specialty store, you might come across more unique options like Dalmatian fig jam or Mediterranean fig preserves, which can add their own special touch to the dressing. Just make sure whatever jam you choose isn’t too chunky, as you want it to blend smoothly into your dressing. If your jam is particularly thick or has large pieces, you can warm it slightly or give it a quick stir before mixing it into your dressing.

Options for Substitutions

This dressing recipe is pretty adaptable and you can try these simple swaps:

• Fig jam: If you can’t find fig jam, try using honey (use 1 tablespoon), maple syrup, or apricot jam. Each will give a different but equally nice sweetness to your dressing.
• Balsamic vinegar: You can swap balsamic for red wine vinegar or sherry vinegar, though you might want to add an extra teaspoon of sweetener to balance the tanginess.
• Shallot: No shallots? Use finely minced red onion or even garlic (reduce to 1 teaspoon) as alternatives.
• Tahini: Since it’s marked optional, you can skip it entirely or replace it with Dijon mustard for a different kind of creaminess.
• Extra virgin olive oil: While olive oil gives the best flavor, you could use avocado oil or even a light neutral oil like grapeseed if needed. Just know the flavor will be slightly different.

Watch Out for These Mistakes While Making

The biggest challenge when making fig jam dressing is getting the emulsion right – if you add the olive oil too quickly, your dressing will separate instead of becoming smooth and creamy. To avoid this, slowly drizzle in the oil while whisking constantly, or use a blender for foolproof results.

Temperature matters more than you might think – using cold ingredients straight from the fridge can cause the dressing to seize up, so let your fig jam and tahini come to room temperature before mixing.

One common error is not mincing the shallots finely enough, which can lead to unpleasant chunks in your dressing – aim for pieces about the size of a grain of rice, and let them sit in the vinegar for 5 minutes before adding other ingredients to mellow their sharp bite.

For the best flavor balance, taste and adjust the salt level only after the dressing is fully mixed, as the fig jam’s sweetness can vary significantly between brands.

What to Serve With Fig Jam Dressing?

This sweet and tangy dressing pairs perfectly with salads that have bold, rich ingredients like crumbled blue cheese, toasted walnuts, or crispy bacon. I love using it on a fall-inspired salad with peppery arugula, sliced pears, and some candied pecans. For a simple everyday option, toss it with mixed greens, goat cheese, and sliced almonds – the dressing’s subtle sweetness really brings everything together nicely. You can also drizzle it over roasted vegetables like butternut squash or brussels sprouts for a tasty side dish that’s a little different from the usual.

Storage Instructions

Keep Fresh: This fig jam dressing stays good in an airtight container or mason jar in the fridge for up to 2 weeks. The oil and vinegar might separate naturally – that’s totally normal! Just give it a good shake before each use and you’re good to go.

Make Ahead: This dressing is perfect for meal prep! I like to make a double batch on Sunday and keep it ready for salads throughout the week. The flavors actually get better after a day or two as they meld together.

Tips: If your dressing solidifies a bit in the fridge (thanks to the olive oil), just let it sit at room temperature for about 10 minutes before using. Remember to always keep the lid tightly sealed to maintain freshness and prevent any fridge odors from sneaking in.

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 2-4 g
• Fat: 90-100 g
• Carbohydrates: 20-25 g

Ingredients

• 1/4 cup balsamic vinegar
• 1 1/2 tbsp fig preserves
• 1 tbsp minced shallot
• 1/4 tsp salt
• 1 tsp tahini (optional)
• 1/2 cup extra virgin olive oil

Step 1: Combine Vinegar, Preserves, Shallot, Salt, and Tahini

• 1/4 cup balsamic vinegar
• 1 1/2 tbsp fig preserves
• 1 tbsp minced shallot
• 1/4 tsp salt
• 1 tsp tahini (optional)

In a small mixing bowl, add the balsamic vinegar, fig preserves, minced shallot, salt, and tahini (if using).

Do not add the olive oil yet.

Use a small whisk or fork to mix these ingredients together until well combined.

Step 2: Emulsify with Olive Oil

• 1/2 cup extra virgin olive oil
• blended mixture from Step 1

Pour the extra virgin olive oil into the bowl with the mixed ingredients from Step 1.

Vigorously whisk everything together until the mixture is emulsified and cohesive, about 20-30 seconds.

I like to whisk by hand to control the texture, but you could use a small blender for an extra-smooth result.