Ingredients

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

¼ cup olive oil

2 Tablespoon white wine vinegar

1 teaspoon Dijon mustard

Kosher salt and freshly ground pepper

Toast coriander, cumin, and fennel seeds in a dry small skillet over a medium eat, 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.