Late summer is fig season! These fun, high-fiber and mineral-rich fruits are awesome eaten raw, but I especially love them as a salad dressing or dip!
I’ve been making this Fig Vinaigrette for years, and every time I make it I love it even more. This recipe is heavy on the vinegar (because that’s how I like it - bring on the sour and strong flavors!), but you may not like as much acid. It’s perfect on a big green salad with feta, walnuts and strawberries. Watch whole nuts for kids under 4; if you use walnuts on your salad, finely crush them for your tot.
Dips are great to start serving as early as infancy (6+ months) because as a child gets older, a familiar dip makes a less familiar food not so scary. Hummus and guacamole are great places to start, but we also love vinaigrettes, marinara, fruit purees served as dips, ranch, Greek yogurt, ketchup, etc. Serve dips often so that when your tot inevitably shuns a new food, the familiar dip makes it much more appealing.
Here's how to make it: