Berry Poppyseed Vinaigrette

Of all the patriotic, red-white-and-blue novelty foods I could have cooked up last weekend, my favorite thing turned out to be salad dressing.
How unglamorous. Not even fun, really.

But quite delicious. And I would do it again. Later this summer, with raspberries instead of the strawberries. Or maybe I'll go out on a limb and use blueberries in August, daredevil that I am.

I happily served this dressing up two nights in a row, over baby romaine (struck down in its infancy!), scallions, goat cheese and slivered almonds. It's the perfect blend of sweet and tangy.
This comes from a blog called Our Best Bites, that I read a lot. They have some awesome ideas, easy recipes and are generally just a lot of fun. Thanks ladies!

Strawberry Poppyseed Vinaigrette
from Our Best Bites

1/2 cup white wine vinegar

1/3 cup honey

1-2 gloves garlic, rough chopped

1 Tbsp. grated onion

1 tsp. coarse salt

freshly ground black pepper, to taste (more is better than less)

1 cup strawberries (or other seasonal berries)

2/3 cup canola oil

1/2 tsps. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper and berries in a blender. Blend until smooth, then with the motor running, drizzle in canola oil until well-blended. Pour into a smaller container and whisk in poppy seeds. Refrigerate for one hour before serving.