- 2 Tbsp J. Olive Co. Persian Lime Olive Oil
- 1 Tbsp J. Olive Co. Umeboshi Plum Balsamic
- 1 tsp grated orange zest
- 1 tsp grated lime zest
- Sea salt
- Crushed black pepper
- 5 oz. bag baby spinach
- 1 cups basil leaves, torn
- 1 plum, halved, pitted and thinly sliced
- In a small bowl, whisk oil, vinegar and zests. Season with salt and pepper.
- In a large bowl, toss the spinach, basil and plum. Add the dressing and toss well. Serve right away.
Original recipe found at The Olive Mill