This lime cumin vinaigrette is a good match for kale salads, roasted vegetables, and fish.
Lime-Cumin Vinaigrette
Yield: Makes 3/4 cup / 6 servings of 2 tablespoons each
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon Champagne (or coconut) vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
1/2 to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
1/4 cup Tahitian lime olive oil
1/4 cup extra virgin olive oil