with Poppy Seeds
1 Garlic clove, crushed
1½ to 2 cups White Vinegar
3 tablespoons Honey
1 tablespoon Poppy Seeds
3 tablespoons Muscat Champagne Vinegar
1 to 2 additional Honey, to taste
2 teaspoons Dijon Mustard
³/4 to 1 cup Canola or Olive Oil
Salt & Pepper to taste
In a heavy sauce pan, add the vinegar, sliced onion, crushed garlic and the honey.
Bring the mixture to a boil, reduce heat to a simmer, and simmer for about 20 minutes, until reduced to ½ cup.
Cool mixture slightly.
In a blender, or food processor, blend the vinegar mixture intil smooth, strain into a bowl, using a rubber spatula to push the mixture through.
Add 1 tablespoon poppy seeds & muscat vinegar and let steep for about 15 to 20 minutes.
Return the mixture to the blender and add the mustard, the additonal 2 tablespoons of honey and with the blender going, add the oil.
Season to taste with salt & pepper.
Store in an airtight container in the refrigerator for about 2 weeks
Yields about 1½ cups