- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 cup olive oil
- 2 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Kosher salt
- Freshly ground pepper
- Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.
- Do ahead: Vinaigrette can be made 4 days ahead. Cover and chill.