Title: Orange cumin vinaigrette with roasted garlic
 Categories: Toohot
      Yield: 4 Servings
 
      1 ts Cumin seeds
    1/3 c  Orange juice, preferably
           Freshly squeezed
           Grated zest of one well
           Washed orange
      1 tb Sherry vinegar
    1/4 c  Roasted garlic pulp
      1 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 c  Olive oil
 
  Preheat oven to 350 degrees. Place cumin seeds on a small ovenproof
  plate or baking sheet and roast in oven 3 to 5 minutes until their
  fragrance is released. Remove from oven and allow to cool. Place
  orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin
  seeds in the blender. Whirl to blend thoroughly then slowly pour in
  olive oil while machine is running so as to form an emulsion.