¼ small Vidalia onion (or other sweet onion, like Walla Wall or Maui)
1 clove Garlic confit
1 cup of Neutral oil (Safflower, Canola or grapeseed)
1 ½ tablespoons of poppy seeds
In a high-speed blender, combine all the maple syrup, mustard, salt, vinegar, onion, and garlic confit. Process for 30 seconds.
With the blender on high, slowly stream in the oil and process until thickened.
Stir in the poppy seeds.
Refrigerate in an airtight container for up to a week.
This recipe is inspired by Helen Corbitt’s poppy seed dressing, which was first popularized at the Nieman Marcus Zodiac Room in the 1970s. Toss this dressing with salads, especially a spinach salad, and drizzle over fresh fruit salads, like a watermelon and feta salad. May also be used as a marinade for chicken.