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.

Lemon Poppy Seed Ice Cream

Combine 1/2 cup sugar and the zest of two lemons in a food processor and whir until zest pieces are miniscule. Add 1/2 cup lemon juice (about three lemons) and whir again until sugar is dissolved. Empty into a mixing bowl, add 2 1/2 cups half & half, 1/4 teaspoon vanilla, and a pinch of salt. Mix with a stick blender until smooth. With a wooden spoon, mix in 1/4 cup poppy seeds. Chill for at least an hour, preferably a few.

Churn. Near the end of the churning, add more poppy seeds if you want 'em, or 3/4 cup broken up shortbread bits. Freeze for at least two hours, preferably many more if you can wait that long.

Adapted from David Lebovitz' Super Lemon Ice Cream recipe in his ice cream cookbook, The Perfect Scoop.