This dressing is perfect for spinach, chicory and/or arugula salads, perhaps with some goat cheese, nuts, pickled onions, etc.
1 shallot, finely diced
2 tablespoons Iio Jozo fig vinegar
Salt, to taste
Black pepper, to taste
1 teaspoon Dijon mustard
4 ripe figs, peeled and mashed
3 tablespoons extra virgin olive oil
In a small bowl combine shallot, vinegar and salt and pepper to taste. Allow to sit for 10 minutes to macerate. Stir in mustard and mashed figs and mix well. Whisk in olive oil.