Walnut Fig Vinaigrette
A recipe from Renee’s Kitchen Blog 2014
A Blast from the Past
When I look back on my Mommy Blogging days I have fond memories of writing about mindful living before I realized that is what I was doing. Honestly, I was writing, living, and confused on why it wasn’t clicking for me.
Now I see things so clearly. I had always been a natural girl before I became a Earthy Momma. I grew up on a farm surrounded by flowers, fruit trees and veggie gardens and fields of beans, potatoes and corn. Did I mention the pond where I caught tadpoles and waited for them to transform over a few days. It wasn’t until my perimenopausal season of life did everything begin fall into place.
I went to the Engine 2 Retreat the last weekend in June, 2014. And it was a life changing event for me. The speakers were amazing and touched my heart, opened my mind while giving my ego a big thump! The weekend was about eating a plant based diet AND so much more. If you struggle at all with embracing a healthy lifestyle, I completely/wholeheartedly recommend a weekend like this. It was suggested that I eliminate oil from my diet. Oh, that hurt!
Do you remember my love of mojo de ajo? over pasta! yeah, I’m eliminating pasta and bread too! I can totally do this! My health and vitality are more important than my favorite dinner . . .
Oh Nuts! I love walnuts and pistachios. (don’t tell anyone, but I have been known to eat peanut butter from a spoon right from the jar!) Those days are over for a while! I know, right! Along with oil, I’m giving up nuts . . . big exhale. I would rather give up nuts for a month or two and lose some weight while approaching a healthier lifestyle. I can do this.
The Problem! My favorite vinaigrette has both oil and nuts! Now what?
Well, like I keep telling myself this isn’t forever. I can do this. And just because I can’t have my favorite salad dressing doesn’t mean that I don’t want YOU to have it. I am giving two versions–my original and what I’m currently using. Enjoy!
My new favorite salad dressing. Well, I still have my awesome fig vinegar and my figs, without my peppery olive oil and walnuts. It obviously won’t be the same but it can’t be that bad–right?
Walnut Fig Vinaigrette V. 2 (without nuts or oil)
Ok, so it isn’t really that complicated.
2 tablespoons of really amazing Fig Vinaigrette, I add chopped figs and let it sit over night. The vinegar infuses the figs making them a wonderful emulsifier as well as offering an incredible depth of flavor. I add this dressing over my salad greens, over veggies, quinoa and even fruit!
Do I miss the nuts? Well, yes and no. The very first time I had the dressing on salad–I did miss the nutty flavor. Walnuts also have an awesome texture as well. Did I mention that I love roasted walnuts? You can see my video here on roasted walnuts. What I did was add a little bit of ground flax seed.
Flax seed adds a nutty flavor, a nutrition boost, fiber and thickens the dressing just a touch. I also have added flax seeds to my oatmeal instead of walnuts. When I go back to eating nuts . . . I will keep the flax and add the nuts! I’ll be double healthy! BONUS.
Walnut Fig Vinaigrette V. 1 (original version)
I use a ratio of 2:1. Olive oil to acidic. So simple.
1/2 cup of olive oil, 1/4 cup of fig infused vinegar, roasted walnuts and minced figs or leave them chunky if that is what you like.
It is smokey from the walnuts, sweet with the figs, sour with the vinegar and a great mouth feel with the oil.
More suggestions and combinations
1/2 cup of oil (olive oil, sesame oil, walnut oil, peanut oil)
1/4 cup of acidic (lemon juice, balsamic vinegar, orange juice, rice wine vinegar, lime juice)
1 tablespoon of any of the following: honey, mustard, walnuts, peanuts, almonds ginger, garlic, fresh herbs, soy sauce, figs, onions
My winning combinations:
*olive oil, roasted walnuts, fig spread, balsamic vinegar, and feta cheese (now that I’m vegan I drop the feta. The feta adds great depth and saltiness.)
*olive oil, tarragon, lemon,
*honey mustard, rice wine vinegar–how simple is that?
*horseradish mustard, champagne vinegar, dill, a touch of oil, salt and pepper
Warm salad dressing: two tablespoons of butter (or earth balance if you are vegan) melted in a pan, while it is still warm add 1/4 cup balsamic vinegar, a touch of brown sugar and toss over spinach and strawberry salad (add bacon if you are a meat eater).
Coleslaw dressing: 1/2 cup of veganise and 1/4 cup of Panera Fuji Apple Salad dressing. Toss with a bag of broccoli slaw.
Now remember–the 2:1 ratio lets you make a micro batch of dressing. Play, have fun, get your greens dressed and ready to make you feel healthy and energized.
