Fig Vinaigrette

• 1 small shallot, finely diced
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• Salt and pepper
• 1 teaspoon Dijon mustard
• 4 ripe figs, peeled and mashed
• 3 tablespoons olive oil

1. Put shallot in a small bowl.
2. Cover with vinegars and season with salt and pepper.
3. Macerate for 5 minutes.
4. Stir in mustard and mashed figs and mix well.
5. Whisk in olive oil.

shallot, red wine vinegar, balsamic vinegar, salt, mustard, figs, olive oil

Taken from cooking.nytimes.com/recipes/1014977 (may not work)