Honey-Lime-Cumin Vinaigrette

A vinaigrette forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes & Avocado, where it is originally used.

Ingredients

• 1 small clove garlic
• Kosher salt
• 3 Tbs. (45 ml) fresh lime juice
• 3 Tbs. (45 ml) fresh orange juice
• 2 tsp. (10 ml) finely chopped shallot
• 1 Tbs. (15 ml) honey; more to taste
• 3/4 tsp. (4 ml) cumin seeds, toasted and finely ground
• 1/4 cup (60 ml) extra-virgin olive oil
• Freshly ground black pepper

Method

1. Mince and mash the garlic to a paste with 1/4 tsp. (1 ml) kosher salt.
2. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin.
3. Slowly add the oil in a thin stream, whisking until well blended.
4. Season to taste with black pepper and more salt and honey, if you like.