The mellow tang of rich balsamic vinegar blends wonderfully with sweet, mysterious and delicious ripe figs for a perfectly robust dressing. Experiment and try it as a marinade for a fabulous meal or add it to a baby spinach salad garnished with poached pears, dried cranberries, blue cheese and toasted pecans. The possibilities are delicious!
- Gold medal winner for outstanding salad dressing
Made in USA
Weight
11 oz.
Balsamic Fig Dressing 11oz
$9.50Price
Only 8 left in stock
Balsamic Vinegar (sulfur dioxide), Sugar, Water, Canola Oil, Fig Paste with Fig Concentrate, Orange Juice Concentrate, Salt, Dried Onion, Black Pepper, Vanilla Extract, Xanthan Gum.
Gluten Status
Non-Gluten Ingredients
Beet Salad
Ingredients
- 1/2 cup walnuts, toasted and chopped
- 1 1/2 lbs. fresh beets
- 3 Tablespoons Stonewall Kitchen California Extra Virgin Olive Oil
- 1 teaspoon salt
- 1/4 cup red onion, cut into thin rings
- 3 ounces Stilton cheese, crumbled
- 8 cups mixed greens, washed and dried
- Stonewall Kitchen Balsamic Fig Dressing
Directions:
- To toast walnuts, place nuts on a baking pan. Place in a preheated 375°F oven for approximately 7-9 minutes until they are light brown and fragrant.
- Increase oven temperature to 400°F.
- Wash beets thoroughly, then coat in olive oil, sprinkle with salt and wrap each in aluminum foil.
- Put aluminum wrapped beets on a baking sheet. Roast until they are fork-tender (approximately 45-60 minutes depending on their size).
- Unwrap beets. When cool enough to handle, remove their skin. Cut into quarters.
- Place lettuce on serving dishes. Top with roasted beets, red onion, crumbled blue cheese, and toasted walnuts. Drizzle Balsamic Fig Dressing over each salad.
