- 1
- 5 mins
4.5/5
(6 Votes)
Ingredients
- coriander seeds
- cumin seeds
- fennel seeds
- olive oil
- white wine vinegar
- Dijon mustard
- Kosher salt and freshly ground black pepper
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.