This dressing is my absolute favorite for spring and fall when my salads consist mainly of leafy greens, herbs, tender peas and often even berries. The sweet complements the delicate flavors of the fruits and veggies and the vinegar provides just enough kick to keep things interesting. This is also a nice coleslaw dressing and would be especially tasty on a broccoli slaw.
Makes 2 cups
- 1/2 cup sweet onion (about a quarter of a large onion)
- 1 tsp. fine sea salt
- 1/2 cup white wine vinegar
- 1/3 cup honey (local if you can get it)
- 1 tsp. ground mustard
- 1/2 cup extra virgin olive oil
- 1/2 cup canola or avocado oil
- 1 1/2 Tbsp. poppy seeds
- In a food processor, using the knife blade, chop onion, with salt, until ingredients are ground into a liquidy paste.
- Add vinegar, honey and mustard. Process until all is well-mixed.
- Mix two oils together in a pitcher or measuring cup with a spout. Slowly (so slowly!) pour oil into the food processor while processing. The slower you go, the better incorporated the oil will be with the other ingredients.
- Add poppy seeds and mix gently. Pour salad dressing into an air-tight container (such as a Mason jar) and keep in the refrigerator for up to a week. If dressing separates, shake to recombine.