Poppy Seed Dressing
Adapted from Heavenly Feasts (IUniverse, 1996)
This sweet, mustardy salad dressing is from JBF member Marcia M. Kelly's book Heavenly Feasts, a collection of recipes from monasteries and retreat centers she visited in the United States. Drizzle over a spinach salad topped with smoky, grilled chicken or toss with simple mixed greens.
- 1 1/2 cups olive oil
- 2/3 cup honey
- 1/2 cup balsamic vinegar
- 4 tablespoons poppy seeds
- 2 tablespoons minced onion or shallot
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
Combine all of the ingredients in a blender. Process on low speed for 30 seconds.
Cover and chill. Stir well before serving.