• ¼ Cup  White Wine Vinegar or Champagne Vinegar

• ¼ Cup granulated Sugar (can substitute honey)

• 1 small Shallot

• 1-1 ½ TBSP Poppy Seeds

• ½ Tsp Salt

• ½ Tsp ground Mustard

• 2 Tsp Mayonnaise (optional, for creamier dressing)

• ½ Cup Olive or Vegetable Oil

1. In small bowl Whisk together Vinegar and Sugar until the sugar is mostly dissolved.  (It’s okay if there is still some undissolved  sugar). 

2. Peel the shallot and grate it on a Microplane (or the smallest holes on a Box Grater) directly into the  bowl. 

3. Add Poppy Seeds, Salt, and ground Mustard and Whisk to combine. 

4. Whisking the vinegar mixture steadily, pour in the Olive Oil in a slow stream.  Continue to Whisk until completely combined. 

5. Transfer to a covered container and may be stored in the fridge for several weeks.  Dressing will separate as it sits.  Shake well to recombine before using. 

- by Deborah Stanton