1 cup orange-infused olive oil
¼ cup Dijon mustard
¼ cup rice vinegar
1/3 cup fresh lemon juice
1 clove garlic, finely minced
¼ cup chopped fresh basil
¼ cup toasted, slivered almonds
1 cup Traina Baker’s Fruit Medley
Hydrate the Baker’s Fruit Medley briefly with warm water. Drain well.
Whisk together Dijon mustard, rice vinegar and lemon juice. Add olive oil in a slow steady stream making sure to incorporate oil into vinegar mixture. Add herbs, almonds and Baker’s Fruit Medley.