Strawberry Poppy Seed Vinaigrette

Photography By Kathryn Brass-Piper | January 01, 2013


Combine strawberries, garlic, onion, vinegar, honey, salt, and pepper in blender and blend until smooth. With blender running, add oil in a steady stream. Turn off blender and whisk in poppy seeds until combined. Refrigerate for at least one hour prior to serving. Store in an airtight container in the refrigerator for up to 3 days.

Makes 2 cups

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  • 1 cup strawberries, hulled
  • 2 cloves garlic, chopped
  • 1 tablespoon grated onion
  • cup white wine vinegar
  • 1/2 cup raw honey
  • 1 teaspoon kosher salt
  • freshly ground pepper, to taste
  • 2/3 cup extra virgin olive oil
  • 1 and 1/2 teaspoons poppy seeds
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