1/4c rice vinegar
1/4 cup white vinegar
1 egg yolk
1-1/2 TB dijon mustard (I used Koop's)(Grey Poupon not recommended for this particular recipe)
1-1/2 TB white sugar
1-1/2 tsp salt
1 tsp black pepper (coarse ground is ideal)
1/2 medium clove garlic, grated
zest of 1/2 lemon
one 1-1/2" to 2" wide wedge vidalia onion, grated
1 TB blue poppy seeds
1-1/2c good quality olive oil
1. Whisk together all ingredients but the olive oil and the poppy seeds until well-blended. This mixture may get foamy. That is okay. It will dissipate.
2. Continue whisking, being careful to whisk continuously and in a circular motion. Meanwhile, pour in a thin, steady stream of olive oil into the mixture while continuing to whisk in the same manner.
3. Continue this process until all of the olive oil has been blended into the dressing. You should have a nice creamy emulsion. Continue whisking while adding in the poppy seeds.
4. Once all ingredients are uniformly incorporated, taste to be sure that you do not need to adjust the salt, sugar, or mustard level. Pour into a mason jar, refrigerate and enjoy. This recipe is great the day of, but even better when made a day ahead.
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