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Active time
5 minutes
Total time
1-2 hours
8 servings

2 ounces dried Smyrna figs, tough ends removed and cut in ½
¾ cup orange juice (or more if needed to cover the figs), divided
2½ tablespoon apple cider vinegar
2 tablespoon finely chopped shallots
1½ teaspoon Dijon mustard
1½ teaspoon chopped fresh thyme leaves
½ teaspoon salt
Pinch black pepper
½ cup  extra-virgin olive oil



  1. Place prepped figs in small bowl and cover with ¼ cup orange juice (or more if needed to cover), making sure they are fully immersed. Soak figs for 1-2 hours or until they are soft. They can be soaked overnight as well. Drain figs before using them in the vinaigrette and discard the orange juice.
  2. Place drained, soaked figs in food processor with all remaining ingredients, including the remaining ½ cup orange juice, except the olive oil. Puree ingredients while drizzling in the olive oil until the mixture is smooth. Scrape down the sides of the bowl a couple times during the pureeing process.
  3. Add more orange juice or water if needed if the dressing become too thick, Taste and adjust seasonings, if needed.
  4. Serve with lettuce greens. This vinaigrette is especially delicious with bitter greens such as escarole, radicchio and Belgian endive. Store in an airtight container in the refrigerator for up to 10 days. Buon Appetito!

Photo and recipe courtesy of Michele Di Pietro for Olio Piro 


Calories: 150
Total Fat: 14 g
Saturated Fat: 2 g
Sodium: 25 mg
Carbohydrate: 7 g
Fiber: 1 g
Total Sugars: 6 g
(Added Sugar: 0 g)
Protein: 0 g

Yield: 8 servings

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