Poppy Seed Vinaigrette
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 tablespoon poppy seeds
- In a small bowl, whisk together the lemon juice and vinegar. Add the olive oil drop by drop, whisking constantly.
- Season with salt and pepper. Whisk in poppy seeds. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.