We created this vinaigrette for a salad of arugula, fresh figs, goat cheese and toasted almonds but we’ve been putting it on everything from grilled asparagus and roasted broccoli to kale and spinach salads loaded with fresh fruit, grilled chicken and crumbly cheeses!
Makes 1/2 cup
Ingredients
2 tablespoons fresh squeezed orange juice
2 tablespoons We Olive Fig Balsamic Vinegar
1/4 teaspoon dijon mustard
1/2 teaspoon chopped fresh thyme
kosher salt & freshly ground pepper to taste
1/4 cup extra virgin olive oil
In a medium bowl, whisk the orange juice, fig vinegar, mustard and thyme. Whisk until combined. Slowly add the olive oil in a thin stream, whisking continuously until well incorporated. Season to taste with salt and pepper.
The vinaigrette was a great starting point. Thank you. But if you want the best experience add some finely minced shallot and increase the volume of olive oil to about 1/2 to 2/3 cup. In the salad, crisp croutons add a lot.