This Lemon Fig Vinaigrette is bright, tangy, and lightly sweet from the fig jam. I love using it for light and fresh salads—especially those with crunchy vegetables—whether it’s a quick side salad, a meal-sized bowl, or an appetizer salad. The subtle sweetness helps wake up the palate, making it a great way to start a meal before something more savory or rich.

Ingredients Notes:

• Lemon Juice – Fresh is best. I typically avoid bottled, but Santa Cruz is a good option if needed.
• White Wine Vinegar – Adds depth and a softer acidity than lemon alone. You can substitute with red wine or champagne vinegar.
• Dijon Mustard – A small amount adds punchiness and helps the dressing emulsify.
• Fig Jam – Brings in natural sweetness and a hint of fruitiness. You can sub with date syrup, honey, or another light fruit jam like apricot, but fig is really nice.
• Kosher Salt – The recipe calls for kosher salt. If using iodized or sea salt, start with les/s and adjust to taste.
• Black Pepper – Freshly ground balances the sweetness and adds a little kick.
• Extra Virgin Olive Oil – Since it makes up the base of the vinaigrette, go for a good-quality EVOO. My go-to is the kirkland Italian cold pressed EVOO.

Chef Tips:

• No special equipment is needed, but a small whisk is very handy – Combine in a jar and whisk until emulsified. You can also immersion blend or food process to help speed up the process.
• Taste and balance – If you like a less sweet vinaigrette, start with just 1 teaspoon of jam, and add more as needed.

What to eat with this vinaigrette:

• This vinaigrette goes great with ingredients like arugula, little gem, shaved fennel, radish, snap peas, or cucumber. Try it with salads that include cheese, nuts, prosciutto, or fruits like pear, apple, or permission.
• Health is Wealth Salad