Dried Fig Vinaigrette - cooking recipe

Ingredients

1/2 cup coarsely chopped dried fig, plus
3 tablespoons finely diced dried figs
1/2 cup apple juice
2 teaspoons minced fresh thyme leaves
2 teaspoons toasted black mustard seeds or 2 teaspoons yellow mustard seeds
1 1/2 tablespoons minced shallots
6 tablespoons sherry wine vinegar
1 cup olive oil
salt
fresh ground pepper

Preparation

Combine the 1/2 cup of chopped figs with 1 cup of water and the shallots in a saucepan over hight heat and bring to a boil.
Reduce the heat and simmer until the liquid is reduced by half, about 7 minutes.
Transfer to a blender, add the apple juice and puree until smooth.
Pour into a mixing bowl and whisk in the thyme, mustard seeds, vinegar, olive oil and the 3 TBS of diced figs.
Taste and season with salt and pepper.
If the dressing seems too thick, you can thin it with additional juice.
Store covered in the refrigerator for up to 5 days.