Fig Balsamic Vinaigrette with Shallots

From My Carolina Kitchen – by Sam Hoffer

1 tablespoon fig balsamic vinegar

3 tablespoons good extra-virgin olive oil

1 tablespoons finely chopped shallots

Maldon sea salt or other good sea salt

Freshly ground black pepper

Chopped dried Mission figs, optional

Put the vinegar, shallot, olive oil, and sea salt and pepper in a screw top jar with a lid and shake well to mix. Easily doubled or tripled. This also saves well in the refrigerator for a day or two. Toss with poached asparagus and garnish if desired with chopped dried figs.