One of Julene's favorites.
⅓ cup | white wine vinegar |
3 tbsp | raw, organic honey |
¾ cup | olive oil |
¼ cup | fine-chopped onion |
1 tbsp | Dijon mustard |
½ tsp | sea salt |
2 tsp | poppy seeds |
Process all ingredients together in a blender or food processor and serve. Store left-overs in air-tight container refrigerated up to one week.