As summer closes and fresh figs, peaches and nectarines flood farmer’s markets, this vinaigrette is the perfect way to celebrate their flavors. It will last in the refrigerator for up to 3 weeks and can be used on sandwiches, salads, to marinate meats and for the perfect savory appetizer, as we have done below.
5 fresh black figs (flesh scooped out)
1 nectarine cut into quarters (flesh scooped out)
1/2 cup balsamic vinegar (best quality)
1/4 cup olive oil (best quality)
1/4 tbs rice wine vinegar
1/8 tbs soy sauce
4 cloves of garlic quartered
Salt & Pepper
Blend and enjoy. (You can modify the thickness by varying the amount of olive oil).
For the toasts:
Spread a dollop of the vinaigrette on melba toasts.
Add hand-torn black forest ham, sharp good quality brie cheese, 3-4 pomegranate seeds for extra tang, generous salt & pepper.