Ingredients
2 tablespoons salad grade olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice or ½ tablespoon concentrate
1 tablespoon balsamic vinegar
1 teaspoon grated orange peel
1 teaspoon grated lime or lemon peel
Freshly ground black pepper
Salt
10-ounce fresh spinach leaves, torn
2 cups basil leaves, torn
2 to 4 (if small) Japanese-type plums—halved, pitted and thinly sliced

Directions
Prepare dressing:  In a small bowl, whisk together olive oil, lemon juice, orange juice, balsamic vinegar and the ground peel. Season lightly with salt and black pepper.
In a large bowl, toss the spinach, basil, plums and dressing. Add pepper and salt to taste.  Serves 4.