Raw Fig Dressing:

This is a winner of a dressing. It has become my go to dressing when I am in a hurry. I just put it over vegetables and greens and let the feast begin.

Ingredients:

• Figs dried (¼-1/3 cup soaked two hours)
• Balsamic Vinegar (¼ cup)
• Olive Oil (¼ cup)
• Water (¼ cup fig soak water)
• Garlic (2 cloves)
• Dijon Mustard (1 tbs)
• Salt/Pepper to taste

Select the best dried figs you can find. If you are new to dried fruits, eat different dried figs from different stores to find the kind you like the best. Some can be supersweet. I prefer soft and moist ones. Soak until soft; some dried figs can take 4 hours to soften. For the Dijon Mustard, I sprout mustard seeds and blend in a food processor. You can use store bought Dijon or even skip this ingredient. A really good Olive Oil and Balsamic Vinegar is the key. For the Balsamic Vinegar, look for one labeled Aceto Balsamico Di Modena, but be very careful. Most Balsamic Vinegars labeled from Modena are fake and filled with artificial flavors and colors. Like selecting a good olive oil, check the labels on all Balsamic Vinegars (or any vinegar for that matter). If they list a web address, check them out and see if they are estate bottled and made the old traditional way by a multi-generational family in Modena Spain. Wine Vinegars also work well in this dressing. I have lately been using a red wine vinegar from Andalusia Spain that has been aged 12 years.

Put all the ingredients except the olive oil in a food processor or blender. Blend about 1 minute. Add olive oil for the last five seconds. This one you can taste and adjust before you are through.  Some may like it thicker so use less water, I like this one runny. It makes about a cup to a cup and a half. I think it keeps well in a covered jar for at least four days. This works equally well with fresh figs if you can find them at a farmers market. 2 fresh figs equal about ¼ cup of dried figs.  Use this wonderful dressing as a replacement for those fake nasty fatty dressings sold in stores. Salud!