The mellow tang of rich balsamic vinegar blends wonderfully with sweet, mysterious and delicious ripe figs for a perfectly robust dressing. Experiment and try it as a marinade for a fabulous meal or add it to a baby spinach salad garnished with poached pears, dried cranberries, blue cheese and toasted pecans. The possibilities are delicious!

• 11 oz. glass bottle.
• Try on spinach and roasted beet salad.
• Pairs well with blue cheeses, such as gorgonzola.
• Made in the USA from the award winning Stonewall Kitchen brand.

Our favorite recipe:

Winter Pear Salad

• 2 pears, cored and sliced thin
• 1 medium delicata squash, halved, seeds removed and cut into ½-inch slices
• 2 Tablespoons Olive Oil
• 6 cups mixed baby salad greens, washed
• ½ cup pecans, toasted
• ½ cup dried cranberries
• 3 – 4 ounces blue cheese, crumbled
• ½ cup Stonewall Kitchen Balsamic Fig Dressing
• Salt and Pepper

Preheat oven to 425° F.

Toss the squash in the olive oil and season with salt and pepper. Spread out on a parchment paper or foil lined baking sheet. Make sure the pans are not overcrowded. Bake squash about 20 – 25 minutes or until slightly tender and golden brown, turning over half way through. Set aside to cool.

Place salad greens in a large bowl with squash, pecans and cranberries. Toss with enough salad dressing to lightly coat the salad greens, then divide into serving bowls. Top with blue cheese crumbles and pear slices and serve right away.