Recipes / Vinaigrette
2 or 3 small flatbreads, or 1 ball uncooked pizza dough
½ C Jessi’s Blueberry Balsamic Vinaigrette (see recipe)
1 pint figs, sliced
½ C crumbled bacon or pancetta
½ C goat cheese or blue cheese (or both!)
Fresh basil, sliced into ribbons
You are welcome to use pre-cooked flatbreads or naan, they work great. At the supermarket by me, I can pick up uncooked pizza dough. My favorite is picking up the ones that have already been flattened out in a sheeter, so you don’t have to roll it out yourself. Up to you!
If using uncooked, cook it on a greased baking sheet in a 400 degree for 5 or 10 minutes, just until it starts to get golden. Be sure you also grease the top of the dough. Flip and cook an additional 5 minutes.
Spread on the vinaigrette, place the sliced figs, and spread the crumbled cheese and bacon. Place back in the oven for 5 minutes. Just long enough to melt the cheese, so keep an eye on it.
Sprinkle on the basil once out of the oven. Slice and enjoy!!
1 C Balsamic vinegar, reduced to approx. ½ C of syrup
1 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger
1 Tbs Brown sugar (optional)
Combine all in the pot used to reduce the vinegar, long enough to dissolve the sugar (if used). Use for salads, Brussel sprouts, asparagus, flatbreads, etc…(See individual recipes)
2 – 3 lbs of Brussel sprouts, cleaned and halved
6 strips of thick cut bacon, cooked and crumbed, reserve the bacon grease
½ C Jessi’s Blueberry Balsamic Vinaigrette
Salt & Pepper, to taste
Cook bacon off in a large baking sheet until slightly crispy. Move to paper towels. Take halved Brussel sprouts and place in the same baking sheet, coating with the bacon grease. For a healthier version, move to a new baking sheet and spray with cooking oil. Bake at 400 degrees until sprouts are slightly tender and browned on the outside. Generally about 25 minutes. I have, on occasion, turned the oven up to broil for the last couple of minutes to brown the sprouts.
Move the Brussel sprouts and bacon to a large saute` pan and coat with the vinaigrette. Stir in pan 2 – 3 minutes to ensure an even coating. Serve and enjoy!