Inspired by Indian chutney, this warm vinaigrette made with fresh cherry tomatoes and spices is the perfect pairing with poached chicken and fish. The fresh, bright flavor of the vinaigrette complements the mild flavor and the juicy, tender texture of poached fish and chicken.

• 1/4 cup extra-virgin olive oil
• 1 shallot, minced
• 1 1/2 teaspoons grated fresh ginger
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground fennel
• 12 ounces cherry tomatoes, halved
• Salt and pepper
• 1 tablespoon red wine vinegar
• 1 teaspoon packed light brown sugar
• 2 tablespoons chopped fresh cilantro

1. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add shallot, ginger, cumin, and fennel and cook until fragrant, about 15 seconds. Stir in tomatoes and 1/4 teaspoon salt and cook, stirring frequently, until tomatoes have softened, 3 to 5 minutes. Off heat, stir in vinegar and sugar and season with salt and pepper to taste; cover to keep warm. Stir in cilantro and remaining 2 tablespoons oil just before serving.

• Parsley may be substituted for the cilantro.
• Works well with Perfect Poached Chicken