Toasted Spice Vinaigrette

By KDHarmon

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

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.

Makes 1/3 cup.