Moroccan-spiced Vinaigrette

This is good on leaf greens and spinach. We like ripe and green chopped olives, shredded carrots and golden raisins in his salad.

2 Tbsp golden raisins
1/4 tsp. ground coriander
1/8 tsp. ground cumin
1/2 cup carrot juice
2 Tbsp. red wine vinegar
4 sprigs cilantro
1 Tbsp. plain yogurt
1 tsp. honey
1/2 tsp. red pepper flakes
1/2 tsp salt
1/2 cup evoo

Place raisins in a small bowl. Toast coriander and cumin in small skillet over medium heat until fragrant, 2-3 minutes, add to raisins in the bowl. Wipe out skillet, add carrot juice to skillet and simmer over medium heat until reduced to 1/4 cup, about 6 minutes. Pour carrot juice over raisins, cool to room temperature.

Process carrot juice and raisin mixture, vinegar, cilantro, yogurt, honey, pepper flakes and salt in blender until thoroughly combined. With machine running, gradually add oil, scraping down jar as needed.

Makes 1 cup

Can be refrigerated up to 1 week.