Baies Roses Salad Dressing

Makes about 1¼ cups.

A lively, lightly sweet salad dressing that is as pretty as it is tasty. Think 'poppyseed dressing with attitude.' Try it on tender lettuces, sliced oranges, or a crunchy apple, celery and nut salad.

Note: You can change things up by making this recipe with Cinnamon Bird, our seasonal blend made in collaboration with chef Josh Lewin, instead of the baies roses and ajwain seed listed below. (Use 1 heaping tablespoon of Cinnamon Bird and omit the ajwain.)

¾ cup neutral-tasting oil, such as canola or avocado
6 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1 lemon, zest and juice
⅛ white onion (medium), grated
¼ teaspoon ajwain seed, lightly crushed*
1 heaping tablespoon baies roses, coarsely ground
Pinch of sea salt

Put all the ingredients, except the baies roses and ajwain, into a blender — whiz until emulsified. (Alternately, emulsify using a immersion blender.) Stir in the ajwain and baies roses. Taste for salt and acidity and adjust if needed.

*Celery seed may be substituted for ajwain.