Sunday, August 26, 2012

Poppy-seed dressing

½ cup honey
½ cup apple cider vinegar
1 cup olive oil
1 TBLS mustard
1 tsp sea salt
1 small red onion, cut in fourths
1 TBLS poppy-seeds

Blend all but poppy seeds in a blender until onion is pureed.  Add poppy seeds and pulse a couple of times.  This fills one of our huge reusable ketchup bottles and we keep it in the fridge.  Just take out about 10 minutes before you want to have it, so that the oil and vinegar will thaw to room temp again and you can shake it up before dressing your salad.

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