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Simple Vinaigrette with Toasted Coriander
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This unique vinaigrette is especially good with salad topped with pears, pecans and blue cheese. Also try pairing with salads topped with feta.  

Ingredients

1 tablespoon whole coriander seeds
1/2 cup plus 1 tablespoon olive oil
1/4 cup shallots, minced
3 tablespoons balsamic or white balsamic vinegar
1 small garlic clove, peeled and halved
1 teaspoon kosher salt
1/2 teaspoon ground pepper
 

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Directions

1. Toast coriander in a skillet over medium heat until fragrant, about 4 minutes. Cool and coarsely grind with a mortar or spice mill (or roughly chop with a chef’s knife on a cutting board).
2. Heat 1 tablespoon of the olive oil in the same skillet and add the shallots. Sauté until soft, about 3 minutes.
3. Combine coriander and shallots in a bowl. Add vinegar, garlic, salt and pepper. Gradually whisk the remaining olive oil until emulsified. Cover and chill to store, remove garlic and let stand at room temperature before using.
 

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