Sunday, July 13, 2014

Toasted Spice Vinaigrette

This recipe comes from Dawn Perry via Bon Appetit. It goes really well with the Chickpea, Barley, and Feta Salad.

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

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.

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