The only problem was that my local markets do not carry fig jam/preserves.
...Of course, the next time I walk into a grocery store, it will be front and center, and it will be on sale!...
Now, I just happened to have purchased some fresh figs since I was certain that I was going to be able to locate a copycat dressing recipe online, if not the original. Therefore my secondary quest became finding a recipe for fig jam/preserves. I hit on one -- it even rated 4.5 out of 5 stars -- and, suddenly, I felt a bout of Sunday-in-the-kitchen coming on. (Doesn't happen often, so I felt it needed a special mention.)
The recipe calls for a good bit of sugar, from which I try to steer clear. I prefer to substitute natural sweeteners where possible. I researched that, too, and found that using the natural sweetener, xylitol, in jams and preserves is a perfectly sane thing to do. (Read about it here.) Just shy of an hour later, after cooking up a half-pound of fresh figs with a small amount of water, xylitol, and lemon juice, I emerged with a tasty concoction worthy of my next step: Incorporating it into a tasty Fig Balsamic Dressing. This remains my number one quest!! Alas, I tried the recipe that I thought might be just the ticket (the one that caused me to start down this profitable bunny trail of finding a good/healthy fig jam recipe in the first place), but it fell short of my expectations. (PLEASE don't hold out on me if you have found the original recipe! ... send it right over! I may even fork over some bucks for it. Yes, I'm that desperate.)
Hopefully I will soon be posting a selfie of me doing a victory dance in my kitchen apron (with, perhaps, a small rivulet of vinaigrette running down one side of my happy face).
(Click HERE to download a pdf of my recipe for Fresh Fig Jam.)