Roasted Mushroom Salad with Fig Balsamic Vinaigrette Recipe

September 17, 2010 0 Comments

Fig Balsamic Vinaigrette Recipe

Yesterday I posted a little history of figs going all the way back to Adam & Eve written by my friend Chef Mark Vogel. Here is a great recipe for a fig balsamic vinaigrette that can go with this roasted mushroom salad. Thanks, Mark.

As a little bonus, I posted this informative cooking video from my friends at Rouxbe Cooking School describing the difference between stable and unstable emulsions. The fig balsamic vinaigrette is an example of an emulsion. I hope you enjoy it.

Roasted Mushroom Salad with Fig Balsamic Vinaigrette Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4-6 servings

Roasted Mushroom Salad with Fig Balsamic Vinaigrette Recipe


For the Roasted Mushrooms

2 lbs. assorted mushrooms

5 shallots, peeled and quartered

2 Vidalia onions, peeled and cut into large pieces

1 teaspoon chopped garlic

½ teaspoon dried mustard

Salt and pepper to taste

1/3 cup olive oil

For the Salad

1 handful of baby spinach leaves

3 tablespoons chopped parsley

3 tablespoons chopped chives

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

For the Vinaigrette

1 cup dried or fresh figs, stems removed and quartered

2 cups balsamic vinegar

1 shallot, minced

1 garlic clove, minced

1 tablespoon lemon juice

Salt and pepper to taste

¾ cup extra virgin olive oil

How To Prepare At Home

For the Mushrooms

Preheat your oven to 450° F.

Line a sheet pan with parchment paper.

Combine mushrooms, shallots, onions, garlic, mustard, salt, pepper, and olive oil in a large bowl. Place on the sheet pan and roast until golden brown, about 15 minutes.

Remove roasted mushrooms to a large bowl.

For the Balsamic Vinaigrette

Combine the figs and balsamic in a saucepan and simmer until reduced by half. Puree in a blender and allow the mixture to cool.

Measure 1/3 cup of the fig balsamic for the salad. Reserve the remainder for another use.

Whisk the 1/3 cup of fig balsamic with the shallot, garlic, lemon juice, salt, and pepper in a bowl.

Slowly pour in the oil constantly whisking until fully incorporated.

For the Salad

Combine reserved mushrooms with the salad ingredients and toss all with the Fig Balsamic Vinaigrette.

Serve Immediately.

Last modified on Fri 3 February 2017 6:29 pm

Filed in: Salad Recipes

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