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Light Cumin Vinaigrette


1/4 cup (60 ml) white wine vinegar
1/4 cup (60 ml) orange juice
3 tablespoon (45 ml) olive oil
2 tablespoon (30 ml) Dijon style mustard
3 tablespoon (45 ml) finely chopped shallots
1/2 tsp (2 ml) ground cumin seed
Salt and freshly ground black pepper to taste

Combine all ingredients in a food processor or electric blender and process until smooth.

Makes about 3/4 cup (180 ml).




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.