Fig jam

You know how I love figs. But they're expensive at the store, and not very good anyway. So I've taken to picking them from some mature fig trees I found at UVA, where it's mostly just me and the birds competing for them. I also planted two of my own trees. I got a few figs from one of the trees two years ago, but then we had a bad winter and the trees suffered so there were no figs last year and this year was all about letting them grow back.

I wasn't alone in being fig-less last year. Daniel, from Jam according to Daniel, told me his trees were barren as well, which meant none of his fig jam last year. Since fig season arrived in September, I've been checking his stall at the City Market every week, hoping there would be some fig jam this year. When October came and went without any fig jam, I thought I was out of luck for another year. But last Saturday I was thrilled to see that Daniel finally had some fig jam. Daniel told me this was a weird year for his figs, which didn't mature until October, after the first frost.

What's the big deal about fig jam? I use it to make our favorite vinaigrette for salad dressing. So for the first time in over a year we were able to have salad with Fig-Sherry Vinaigrette this week. I picked up some beautiful end-of-season butter lettuce from another vendor at the City Market to celebrate the occasion and we feasted on salad.

Fig-Sherry Vinaigrette

Adapted from Gail Hobbs-Page via Our Local Commons

When Daniel's fig jam isn't available, you can do the same thing with other combinations of flavors that go well together, like strawberry jam and balsamic vinegar and apricot jam and white wine vinegar.

¼ cup (60 grams) good-quality sherry vinegar
1 tablespoon minced shallot (~½ of a small shallot) 
¾ teaspoon fine sea salt, or to taste
1 teaspoon (5 grams) Dijon mustard
¼ of a jar (57 grams) of Jam According to Daniel Fig Jam (see note)
½ cup (106 grams) olive oil
a few grindings of black pepper

Combine the vinegar, shallot, and salt in a pint mason jar, and let sit for 5 minutes for the shallot to mellow and the salt to dissolve. Add the remaining ingredients, put the lid on, and shake like mad until emulsified. Store in the fridge. Take the jar out of the fridge at least 10 minutes before you're going to dress the salad so it can warm up some, then give it another good shake to recombine everything.

Arugula Salad with Prosciutto and Fig-Sherry Vinaigrette

Adapted from Gail Hobbs-Page via Our Local Commons

2 bunches (~350 grams) of high-quality local arugula, washed and spun

Fig-Sherry Vinaigrette
thinly sliced prosciutto, cut into ½-inch strips 
freshly ground black pepper
¼ cup (30 grams) pecans, toasted for 5 minutes in a 350° oven and coarsely chopped
Caromont Farm Esmontonian cheese or real Parmesan cheese, shaved thin

Place the arugula in a large bowl, and dress with enough vinaigrette to just coat the leaves. Transfer the dressed arugula to serving bowls or plates. Arrange the prosciutto neatly over the arugula. Top with freshly ground black pepper, the roasted pecans, and generous shavings of the Esmontonian or Parmesan cheese.