Cumin Vinaigrette:

Have been thinking about making a salad. Found this vinaigrette recipe:

2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
½ cup extra virgin olive oil
½ tablespoon ground cumin
Salt and freshly ground black pepper

Prepare the vinaigrette: place the lemon and orange juices, the oil, and the cumin in a glass jar and seal the lid tightly.
Shake the jar vigorously to combine.
Season with salt and pepper to taste. (The vinaigrette can be refrigerated, tightly covered, for up to two weeks. Let it return to room temperature and shake before using.)

I would probably add a little heat to this, cayenne or red pepper about a 1/4 tablespoon. or maybe a tablespoon of fresh ginger.