MAPLE POPPY SEED DRESSING
PREP: 5 minutes
YIELD: Approximately 1 ¾ cups
Ingredients:
- ¾ cup Maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoons of Kosher salt
- ⅓ cup Rice vinegar
- 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
Instructions:
- 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.
Notes:
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.
