2 teaspoon cumin seeds 1/4 cup vegetable oil 1/4 cup honey, more if desired 1/4 cup plus 2 tablespoons freshly squeezed lime juice, more if desired 1/2 teaspoon kosher salt, more if desired 1/4 teaspoon pepper (freshly ground if available), more if desired

Step 1 Place a skillet over medium-high heat. Add the cumin seeds and toast just until they begin to take on some color and become fragrant, about 1 to 2 minutes. Roughly grind the seeds using a mortar and pestle or spice grinder, or in a mixing bowl using the bottom of a measuring cup.

Step 2 In a mixing bowl, whisk in the oil, honey and lime with the cumin seeds until all of the ingredients are emulsified. Whisk in the salt and pepper, then taste and adjust the seasoning and flavoring if desired. This makes a generous three-fourths cup dressing, which will keep, covered and refrigerated, up to 1 week.

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