Sarasota's Creamy or Not Creamy Cumin Vinaigrette

Easy and just a bit different. I love cumin and the warm flavor it offers. This is a favorite dressing of mine because it can be used in completely different ways. CREAMY ... It is great with spring greens, pecans, fresh scallions and citrus (orange limes and avocados). In fact many times I add just a little OJ or orange marmalade to the vinaigrette. A Plain Vinaigrette - NOT CREAMY ... it is equally good with fall fruits; apples and pears, walnuts and the dressing served warmed. Many times I add a little apple juice or apple preserves to the vinaigrette. Nothing hard and very quick to make.

• Ready In: 7 mins
• Serves: 4-6
• Yields: 1 cups

Ingredients

• Base Vinaigrette

• 3⁄4 cup olive oil
• 1⁄4 red wine vinegar
• 2  tablespoons shallots, minced
• 1  tablespoon ground cumin
• 1  pinch sugar
• 1  pinch salt
•  pepper

• Options (for summer salads and made Creamy)

• 1  tablespoon  orange juice
• 1  tablespoon orange marmalade

• Options (for winter salads and made Not Creamy)

• 1  tablespoon  apple juice
• 1  tablespoon  apple preserves or 1  tablespoon  jelly

Directions

1. Dressing -- Mix the base dressing all together in a small bowl; everything except the olive oil. Slowly drizzle in the oil a little at a time and continue to whisk to emulsify.
2. This makes your base vinaigrette. If you want it creamy, I add everything to the blender except the olive oil and pulse. Then slowly add in the olive oil with the blender on low.
3. Summer and Fall Flavor -- If you want to add the orange for summer for apple for fall, just add to the base ingredients and make accordingly.