1/4 c. Fig Balsamic Vinegar
1 tsp. Garlic Olive Oil
2 tsp. finely chopped shallots
1/4 c. Hojiblanca EVOO
Salt and freshly ground pepper

Whisk together fig balsamic vinegar, garlic oil and shallots in a small bowl. Whisk in olive oil and season to taste with salt and pepper. Keeps up to four days refrigerated in a tightly sealed container. Drizzle over a bed of Bibb lettuce with roasted walnuts, Gorgonzola cheese and fresh figs or dried apricots.