This dressing has a lovely sweet-tart balance, but with considerably less sweetener than is typically used, and here instead of sugar it’s less-refined honey. It is made easily in the blender and brings a sunny punch of flavor to summer salads.
½ cup neutral tasting oil such as grapeseed, safflower, or canola oil
6 tablespoons fresh lemon juice
2 tablespoons honey, plus more to taste
2 scallions, light green and white part only, coarsely chopped
2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard, plus more to taste
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 tablespoon poppy seeds
Put the oil, lemon juice, honey, scallions, lemon zest, mustard, salt and pepper in a blender and blend until smooth. Taste and add more honey, mustard, salt and/or pepper to taste. Stir in the poppy seeds. Store in an airtight container in the refrigerator for up to 1 week.
Makes 1 ¼ cups; 8 servings
Serving size: 2 ½ tablespoons
Per serving: Calories 150 ; Total Fat 14 g; (Sat Fat 1 g); Protein 0 g; Carb 6 g; Fiber 0 g; Cholesterol 0 mg; Sodium 160 mg, Total Sugar 5 g (Added Sugar 4 g)