Spicy Mediterranean Vinaigrette

• 12 teaspoon black mustard seeds
• 14 teaspoon ground coriander
• 18 teaspoon ground cumin
• 12 cup carrot juice
• 2 tablespoons golden raisins
• 2 tablespoons red wine vinegar
• 4 sprigs fresh cilantro
• 1 tablespoon nonfat plain yogurt
• 1 teaspoon honey
• 1 12 teaspoons crushed red pepper flakes
• 14 teaspoon salt
• fresh ground pepper
• 14 cup extra-virgin olive oil

1. Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes.
2. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.
3. Place raisins in a blender and add the hot juice.
4. Let stand for 5 minutes to plump the raisins.
5. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, salt and pepper and blend until combined.
6. Pour in oil and blend until smooth, about 1 minute.
7. You can cover and refrigerate for up to 3 days.
8. Recipe makes about 3/4 cup; serving size = 2 tablespoons = 1/8 cup.

black mustard seeds, ground coriander, ground cumin, carrot juice, golden raisins, red wine vinegar, cilantro, nonfat plain yogurt, honey, red pepper, salt, fresh ground pepper, extravirgin olive oil

Taken from www.food.com/recipe/spicy-mediterranean-vinaigrette-422419 (may not work)