Ingredients
1 cup golden raisins
4 tablespoons sherry vinegar
3 teaspoons whole-grain mustard
5 teaspoons capers, plus 1 teaspoon caper brine
1 shallot, minced
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Preparation
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.)
