POPPY SEED DRESSING (1-3/4 cups)

½ cup white wine vinegar

1/3 cup water

¼ cup sugar

2 teaspoons salt

freshly ground black pepper to taste

1 teaspoon English-style dry mustard

1 garlic clove, minced

1 tablespoon poppy seeds

1 tablespoon celery seeds

1 cup olive oil

1. In a bowl whisk together the vinegar, 1/3 cup water, sugar, salt, mustard, garlic, poppy seeds, celery seeds and pepper to taste, whisking until sugar is dissolved. Add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.

2. Chill the dressing, covered, for 3 hours and whisk it well to recombine it before using. (This is more vinaigrette than you will need for this salad.  Refrigerate the remainder, covered, for later use).

NOTE:  Try this dressing on a summer fruit salad or on iceberg or romaine lettuce.