Fig Orange Vinaigrette


This Fig Orange Vinaigrette is so perfect for autumn! I love the sweet, vibrant flavor of the orange juice-soaked figs combined with pungent apple cider vinegar and savory mustard and fresh thyme. And, using a premium quality extra-virgin olive oil like Olio Piro in it makes the final result oh so robust!

I paired this dressing with a selection of lettuce greens, red onion and tomato. And, because of its sweetness, this Fig Orange Vinaigrette is especially perfect with bitter greens like escarole, radicchio and Belgian endive.

"Ingredients matter. That’s why I choose robust and rich Olio Piro extra-virgin olive oil when creating the most flavorful and nutritious recipes. Its savoriness and boldness complements so many dishes and its high-antioxidant level is just an added bonus to its incredible taste!”

- Chef Michele Di Pietro


Fig Orange VInaigrette
Makes about 1¼ cup

2 oz dried Smyrna figs, tough ends removed and cut in ½
¾ cup orange juice (or more if needed to cover the figs), divided
2½ Tbsp apple cider vinegar
2 Tbsp finely chopped shallots
1½ tsp Dijon mustard
1½ tsp chopped fresh thyme leaves
½ tsp salt
Pinch black pepper
½ cup Olio Piro extra-virgin olive oil

Place prepped figs in small bowl and cover with ¼ cup orange juice (or more if needed to cover), making sure they are fully immersed. Soak figs for 1-2 hours or until they are soft. They can be soaked overnight as well. Drain figs before using them in the vinaigrette and discard the orange juice.

Place drained, soaked figs in food processor with all remaining ingredients, including the remaining ½ cup orange juice, except the olive oil. Puree ingredients while drizzling in the olive oil until the mixture is smooth. Scrape down the sides of the bowl a couple times during the pureeing process.

Add more orange juice or water if needed if the dressing become too thick, Taste and adjust seasonings, if needed.

Serve with lettuce greens. This vinaigrette is especially delicious with bitter greens such as escarole, radicchio and Belgian endive. Store in an airtight container in the refrigerator for up to 10 days. Buon Appetito!

all photography: Michele Di Pietro

Michele Di Pietro is a classically-trained chef, culinary consultant, food writer, cookbook author, blogger, founder of It’s All About The Food LLC and creator of Mangia With Michele, the expression of her lifelong passion for Italian ingredients, foods, recipes, culture, and traditions. She released her first cookbook in 2020, called SOUPified: Soups Inspired by Your Favorite Dishes, a whimsical and fun collection of soup recipes that were inspired by favorites like Eggplant Parm, Chicken Marsala and Lasagne.
Find her at and follow her at @mangiawithmichele on social channels. 

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