Ingredients

• 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

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Instructions

1. 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.
2. Do ahead: Vinaigrette can be made 4 days ahead. Cover and chill.