Instructions: In a nonreactive bowl, place vinegar and raisins and let stand overnight, to soften raisins slightly.

In the morning, toast sesame seeds: in a small, heavy skillet, toast the sesame seeds over medium heat, stirring the seeds often and shaking the pan, until they begin to pop, turn golden brown, and give off a pleasant fragrance. This should take 2 to 4 minutes.

Transfer toasted seeds, and soaked raisins and vinegar, to the workbowl of a food processor. Add honey and salt. Buzz until raisins and seeds are chopped to a smooth, chunky paste, pulsing if needed and perhaps scraping down bowl sides a time or two.

Put machines feedertube in place (assuming the tube has a small hole in the bottom). With machine running, pour both oils gradually into the tube, allowing oil to drizzle down into the machine. The oil will emulsify in the raisin mixture. Continue until all oil has been incorporated and dressing is smooth.

This recipe yields about 1 3/4 cups.

Yield: 1 3/4 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.