Coriander Vinaigrette

A simple and versatile vinaigrette that can be mixed up in a snap. I like to toss it with mixed salad greens, garnished with orange segments, thinly sliced purple onion, and toasted walnuts.

Yield: about 1/3 cup

1 Tbsp shallot, minced
1 tsp Dijon mustard
3/4 tsp whole coriander, crushed
pinch black pepper
1/4 tsp sea salt
1/2 tsp fresh thyme, chopped (optional)
2 Tbsp white balsamic vinegar or white wine vinegar
3 Tbsp olive oil

Combine shallots, mustard, coriander, salt, pepper, and vinegar and mix well. While whisking the mixture briskly, drizzle in the olive oil to create a thick creamy emulsion. Adjust seasoning to taste.

Will keep in the refrigerator for up to a week.