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.