This vinaigrette will make any salad (or mix of roasted veggies) pop with intense flavor!
As you would expect, the freshness and ripeness of ingredients are everything when it comes to taking this salad to the next level. I look forward to making this vinaigrette with fresh figs next time they are available. But the fig spread worked perfectly!
For the Vinaigrette:
1 large shallot, thinly sliced
1 large garlic clove, sliced
1 tbsp coconut oil
2 tbsp fig preserves (or sub 1 - 2 fresh figs)
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp fresh thyme leaves (add more if you like)
Generous pinch Himalayan salt & freshly ground pepper, to taste
Pinch crushed red pepper flakes
approximately 2 tbsp water, to blend
Heat the coconut oil in a medium skillet. Add the thinly sliced shallot, cook for a minute and add the sliced garlic. Stir constantly to keep from burning, cooking another minute. Remove from the heat, let cool slightly. Add the shallot, garlic & oil mixture to a blender. Add the remaining ingredients and blend until well combined.
For the Salad:
Mixed fall greens (arugula, kale, beet greens, mixed lettuces)
roasted winter squash of your choice
sliced fresh avocado
sliced ripe pear
pomegranate arils (seeds)
pumpkin, hemp and/or sesame seeds
Create an artistic presentation of all the salad ingredients. Serve with the vinaigrette in a bowl to the side or drizzle over the salad to serve.