Toasted Spice Vinaigrette

mustard salad dressing coriander cumin bon appétit

N/A

Unknown!

Source

Ingredients

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1/4 cup olive oil

2 tablespoon white wine vinegar

1 teaspoon Dijon mustard

Kosher salt

Freshly ground pepper

Method

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.