This Indian-inspired recipe is great as a dressing for grain-based salads or as a marinade. It is both vegan and gluten-free.
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Remove from heat and allow to cool.
Place toasted seeds, oil, vinegar, and mustard in a blender and blend for about 30 seconds. Pour into a small bowl and season with salt and pepper to taste. Cover and refrigerate until ready to use.