1/2 shallot, diced
1/3 cup verjus
2 tablespoons white wine vinegar
Healthy pinch of sea salt
1/2 cup olive oil
Place the shallot in a small bowl. Pour over the verjus, vinegar and salt, and let macerate for 10 minutes. Whisk in the olive oil, mix and adjust to taste.
Verjus Roasted Figs and Fromage Blanc Toast
Makes 4 toasts
2 fig leaves
Small bundle fresh thyme sprigs, pick about half
10 figs, halved
1/4 cup verjus
1/2 cup fromage blanc
4 slices of levain bread, toasted
Flaky sea salt
Preheat the oven to 450 degrees. Line a cazuela, small baking dish, or a small sauté pan with the two fig leaves and scatter half of the thyme branches on top. Arrange the figs atop the leaves, cut side up so they fit tightly. Sprinkle with the picked thyme, a generous pinch of salt, black pepper, verjus and olive oil. Bake until the figs get jammy and toasted on the edges, about 25 minutes.
To build the toast, smear the fromage blanc onto the bread, spoon on a few figs with all their delicious juices. Finish with a big pinch of flaky salt and a drizzle of fresh olive oil.
1 cup citrus peels: lemon, orange and/or grapefruit (leaving pith behind)
1/2 cup sugar
3 oz verjus
3 oz sparkling water
1 teaspoon oleo
To make the oleo saccharum, massage together the citrus peels and sugar. Place in a sealed container and leave out on the counter overnight. In the morning, most of the sugar should be dissolved. If not, add a few splashes of water and mix until fully dissolved.
To build the spritz, combine equal parts verjus and sparkling water with a small spoonful of oleo. Serve in a wine glass, on the rocks.