Poppyseed Salad Dressing

Ingredients
1/2 cup sugar
1 teaspoons mustard (I use Coleman’s)
1 teaspoon table salt or 2 teaspoons Kosher
1/2 cup olive oil
1/2 cup canola or grapeseed oil
1/3 cup apple cider or white wine vinegar
1/4 cup finely grated red onion
1 1/2 teaspoon poppy seeds

Directions
Pour the olive and canola oil into a measuring cup and set aside. Add the sugar, mustard, red onion and salt to the jar of a blender (I used the Magic Bullet).  Pour in the vinegar and blend on high until the sugar has thoroughly dissolved. With the motor still running, remove the lid from the blender and pour in the combined oils in a steady stream until emulsified. Pour the dressing into a jar, add the poppy seeds and shake or stir the dressing to combine.  Seal the jar tightly and refrigerate until use. Makes about 2 cups.