Toasted Spice Vinaigrette

By LRay

Bon Appetit, July 2014, page 32.

Calories (kcal) 130 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 150

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper

Details

Servings 1
Cooking time 5mins
Adapted from bonappetit.com

Preparation

Step 1

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.

DO AHEAD: Vinaigrette can be made 4 days ahead. Cover and chill.