Poppy Seed Vinaigrette
- Yield: Makes 3/4 cup
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 tablespoon poppy seeds
In a small bowl, whisk together the lemon juice and vinegar. Add the olive oil drop by drop, whisking constantly.
Season with salt and pepper. Whisk in poppy seeds. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.