Caraway Vinaigrette
1/4 cup of olive oil
3 tablespoons white wine vinegar
3/4 teaspoon *toasted and ground caraway seeds
1 tablespoon finely chopped shallot
1 teaspoon ground dried mustard
1/2 teaspoon fresh thyme
Sea salt and freshly ground black pepper to taste
Add all ingredients to a bowl. Whisk until well combined.
*To toast the caraway seeds: Heat a small skillet over high heat. When hot, add the whole caraway seeds to the dry skillet. Shake the pan to keep the seeds moving around until they darken slightly and give off an earthy aroma, about 1 minute. Transfer the seeds to a mortar and pestle or spice/coffee grinder. Grind to a powder.
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