Spanish Vinaigrette

1In a small bowl, whisk together the olive oil, sherry vinegar (2 tablespoons), minced garlic, and Dijon mustard (½ teaspoon) until well combined.

2Add the smoked paprika (½ teaspoon), ground cumin (¼ teaspoon), ground coriander (¼ teaspoon), ground fennel (¼ teaspoon), ground cinnamon (¼ teaspoon), ground allspice (¼ teaspoon), ground cloves (¼ teaspoon), ground ginger (¼ teaspoon), ground turmeric (¼ teaspoon), black pepper, and salt (¼ teaspoon) to the bowl.

3Whisk all the ingredients together until the vinaigrette is emulsified and well blended.

4Taste and adjust the seasoning if needed.

5Use immediately or store in an airtight container in the refrigerator for up to a week.