Tangy/Sweet Poppy Seed Dressing

• 2 oz apple cider vinegar
• 1 oz honey
• 2” piece (10 gram) piece of the white part of green garlic, minced
• 1 Tbsp poppy seeds
• 1/4 tsp salt
• 1/2 tsp ground mustard
• 3 oz Sunflower Seed Oil

Raw apple cider vinegar is my goto for salad dressings because of the probiotics it brings. But white Modena, white wine or champagne vinegars would all work well in this dressing. I used green garlic because it’s in season. Shallot is a good substitute. I’ve been using sunflower seed oil for dressings lately. Substituting any neutral flavored oil will work in this dressing.

A kitchen hack that I use for preparing salad dressing to use a wide mouthed 16 oz mason jar and an immersion blender. The side of the jar has 2 oz level markings, which work well enough for me to estimate out measurements for the vinegar, honey and olive oil. Then I use an immersion blender to bring it all together and completely emulsify the vinegar and oil. Stir in the poppy seeds after blending, so they don’t get pulverized.

To build the salad, toss the arugula with just enough dressing to lightly coat. Plate the dressed arugula and top with the chevre, toasted almonds and strawberries, then drizzle another teaspoon of dressing over the strawberries and chevre.