This delicious dressing would also complement a spinach (another example of Lower Rio Grande Valley produce) salad with grapefruit and pecans from the official State Tree of Texas.
Makes 2 cups
½ teaspoon caraway seeds
½ cup olive oil
¼ cup balsamic vinegar
¼ cup fresh orange juice
4 teaspoons honey
1 tablespoon minced red onion
1 garlic clove, smashed
5 fresh mint leaves, cut into chiffonade (see here)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a small skillet over medium heat, toast the caraway seeds for about 3 minutes, until fragrant and very lightly browned. Be careful not to overcook.
In a molcajete, mortar and pestle, or spice or coffee grinder, coarsely process the caraway seeds. Do not overprocess to a fine powder.
In a container with a tight-fitting lid, combine the caraway, oil, vinegar, orange juice, honey, onion, garlic, mint, salt, and pepper. Cover and shake well. Refrigerate 1 hour or so for the flavors to blend.