Berry Poppy Seed Vinaigrette

Recipe by Our Best Bites
http://www.ourbestbites.com/2011/06/berry-poppy-seed-
vinaigrette/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ourbestbites%2FdjLu+%28Our+Best+Bites%29&utm_content=Yahoo%21+Mail

Try it on a spinach salad with fresh strawberries, walnuts or almonds, grilled chicken, and maybe some red onion.

So for this, you’ll need fresh berries–I used strawberries, but I’d bet my children raspberries or blackberries would also be delicious. You’ll also need white wine vinegar, garlic, some onion, salt, pepper, canola oil, poppy seeds, and honey. Or sugar, if you’re in a pinch. But really, honey because there’s something amazing about honey and fresh berries together.

 1/2 c. white wine vinegar

1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

I probably wouldn’t keep it for more than a couple of days because of the berries.