| 2/3 C rice vinegar | 3 tsp ground yellow mustard |
| 1 C sugar | 1/4 C onion, chopped |
| 1 tsp salt | 2 C extra virgin olive oil |
| 1 tbsp poppy seed | |
| Combine vinegar, sugar, mustard, salt and onion in blender on slow setting. With blender running, slowly (don't dribble) add oil. Continue running blender until smooth. Add poppy seed and blend well. May be stored covered in refrigerator. Makes 3 cups. |