Cumin Seed And Shallot Vinaigrette

Cumin Seed And Shallot Vinaigrette

How often do you compliment the chef following an excellent meal and he replies, "would you like the recipe"? I enjoyed lunch with friends at the Maderas Golf Club.  Chef Earl Schryver shared his secrets for the salad dressing we all enjoyed. I have divided the original recipe by 1/4 to make it a reasonable amount for home use.

Ingredients:
Cumin Seeds       1 tablespoon
EVOO.                1/2 cup
Lemon juice        2 tablespoons
Shallots               1/2 ounce, cut into 1/4's

Salt and Pepper   To taste 

Directions:

Toast cumin seeds and shallots in a heavy small skillet over medium heat until fragrant, about 2 minutes.  Cool and put cumin seeds  shallots, and olive oil in a blender.  Blend until liquified.  Slowly add the lemon juice.  Season the dressing to taste with salt and pepper.