Orange Lavendar Vinaigrette and Corriander Crust for Tuna Loin

This is the dressing I am thinking of using on the Tuna dish later on this week.
1/4 cup white balsamic vinegar
1/4 cup honey
2TB Fresh orange juice
1TB lavander leaves
1tsp dry mustard
1/3 cup Extra Virgin Olive Oil
Blend all ingredients together except for the olive oil. Once all are mixed well, slowly all the olive oil while whisking or using blender on low/medium setting being careful to not make the mixture to hot or the emulsification will break/seperate.
For the Corriander Crust:
4TB Corriander seeds
2TB White Peppercorns
Coarse Sea Salt
Toast the corriander seeds and peppercorns until fragrant. Cool and grind in spice grinder. Add salt to taiste.