Fig Meyer Lemon Balsamic Vinegar
I received a bottle of Lulu Fig-Meyer Lemon Balsamic Vinegar as a gift. It's much less acidic than most balsamic vinegars, so doesn't work well in salad dressings and the like. It's also quite thick with fig/lemon sediment, so wouldn't reduce well. I can't figure out how to use it, but don't want to waste such a gorgeous ingredient. A quick search online only turned up one "recipe" involving splashing it over wilted spinach - that's fine as far as it goes, but seems like a waste of something special. Any suggestions?
I love that vinegar and use it for salad dressing. If you think it's not acidic enough, just use it in conjunction with some other balsamic, wine or sherry vinegar. The flavors of lemon and fig are great.
In season, I use it--unmixed--over steamed asparagus. Now that I think about it, the flavors would also probably go well with Brussels sprouts.
I stole this recipe from a lovely hotel restaurant I stayed at up at Lake Louise, Canada. I can't take credit but I have brought it to parties and everyone loves it. Very simple too.
Field greens, roasted walnuts, goat cheese and grilled slices of pear (I've used apple too). Let the pears cool some before adding to the salad and add the goat cheese pieces right before serving. I rub the pears slices with a little olive oil and salt and pepper before grilling.
Make a dressing with the fig balsamic (thin with a little regular balsamic or red wine vinegar) and some good quality olive oil, salt and pepper. I usually dress the greens and then add the other ingredients.
The original dish used candied walnuts but that's really too sweet for my taste. I like the toasty crunch of plain, toasted walnuts.