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
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.
Step 2
Do ahead: Vinaigrette can be made 4 days ahead. Cover and chill.
Nutrition Per Serving
calories 130 fat 14 g fiber 1 g
#### Nutritional analysis provided by Bon Appétit
