| 1 | | medium red onion
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| 2/3 | c. | sugar
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| 2 | tsp. | dry mustard
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| 2 | tsp | salt
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| 2/3 | c. | tarragon vinegar
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| 2 | c. | oil (but not olive oil)
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| 3 | tbsp. | poppy seeds
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| - Chop onion in food processor or blender.
- Add sugar, mustard, salt, and vinegar and turn processor on.
- Very slowly, in a steady stream, add oil.
- Process until thin.
- Add poppy seeds.
- Pulse on/off.
- Place in a jar and store in the refrigerator.
Dressing will last several weeks.
NOTE: You may want to make only half the recipe.
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