1/2 c. balsamic vinegar
5 dried Black Mission figs, stemmed and coarsely chopped
6 T. water
1 T. fresh lemon juice
2 T. minced shallots
1 t. minced fresh thyme
1 garlic clove, minced
1 T. extra virgin olive oil
1/4 t. salt
Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup (about 5 min). Combine the fig mixture, water, and lemon juice in a blender and process until smooth. Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add extra virgin olive oil and salt; stir well with a whisk.
6 T. water
1 T. fresh lemon juice
2 T. minced shallots
1 t. minced fresh thyme
1 garlic clove, minced
1 T. extra virgin olive oil
1/4 t. salt
Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup (about 5 min). Combine the fig mixture, water, and lemon juice in a blender and process until smooth. Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add extra virgin olive oil and salt; stir well with a whisk.
