1cupdried or fresh figsstems removed and quartered
2cupsbalsamic vinegar
1shallotminced
1garlic cloveminced
1tablespoonlemon juice
Salt and pepper, to taste
¾cupextra virgin olive oil
Instructions
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.