theviesociety:

(Recipe by Erin Wade of “Vinaigrette Restaurant” in Santa Fe, via Harvard Magazine)

2 cloves garlic
½ tsp. salt
¼ tsp. pepper
1 ½ tsp. of cumin powder
¼ cup lime juice
2 tsp. finely diced shallot
1 tbsp. honey
¾ cup extra virgin olive oil

Make a paste with the garlic and salt and then add remaining ingredients, except EVOO. Slowly stream in olive oil, whisking constantly to emulsify.