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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

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.