Lime Cumin Vinaigrette

2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
1/2 to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
1/4 cup canola oil or grapeseed oil
1/4 cup extra virgin olive oil

Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving. Makes 3/4 cup.

Notes: This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.

Source: NY Times.