In a small pot, bring raisins,
sherry vinegar, and 2 tablespoons water
to a boil. Remove from heat,
cover, and let steep until cool.
Add mustard, capers and brine,
shallot, lemon juice, and cumin.
Pulse in a food processor, adding
oil in a thin stream. (Adjust consistency
by adding warm water
1 tablespoon at a time.)
Vinaigrette can be refrigerated for up to 2 weeks.