Here’s a piquant Fig Jam Vinaigrette with just a bit of sweetness to make things interesting: you could make it with the fig jam you’ve put up this year, or grab a jar from a local farmers market (our pick is for the local It Started With A Fig fig jam. It will go great with all oysters but is especially delightful over the salty Seasides. (See other Virginia oysters here.)
In a large bowl, add 5 generous tablespoons of fig jam and, with the tines of a fork, mash until the pieces of the fruit are further broken up and the jam is mostly smooth. Add 2 tablespoons champagne or white wine vinegar and 1 tablespoon freshly squeezed lemon juice, 1 teaspoon chopped fresh tarragon and whisk in 2 tablespoons extra-virgin olive oil until blended. Season with coarse salt (look for some unusual pink salt) and freshly ground black pepper.
P.S.—this is also awesome on roasted oysters, other delicate seafood, salads and other traditional dishes where you’d use vinaigrette.