Keep a batch of this flavorful vinaigrette in the refrigerator and use it to turn crusty bread into crostini, spice up roasted chicken or salmon, or thin it with oil and use it on salads.
In a small pot, bring raisins,sherry vinegar, and 2 tablespoons waterto a boil. Remove from heat,cover, and let steep until cool.Add mustard, capers and brine,shallot, lemon juice, and cumin.Pulse in a food processor, addingoil in a thin stream. (Adjust consistencyby adding warm water1 tablespoon at a time.)
Vinaigrette can be refrigeratedfor up to 2 weeks.