Cumin Vinaigrette

Ingredients

• 1 teaspoon cumin seeds dry toasted
• 1 teaspoon dijon mustard 
• 1 tablespoon mint leaves fresh finely chopped
• 1 teaspoon juice of lemon freshly squeezed
• 0.5 cup olive oil extra virgin extra-virgin
• 3 servings pepper black freshly ground to taste
• 2 teaspoons sherry vinegar 

Equipment

• bowl
• whisk

Directions

1. Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar.
2. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.