1
Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the minced garlic and chopped Vidalia onion and cook, stirring frequently.
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2
Pour in the apple cider vinegar and stir to release the caramelized bits from the pan. Add to a blender with the remaining olive oil, honey, Dijon mustard, salt, and pepper. Blend.
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3
Mix in the poppy seeds and adjust the seasonings as needed. Pour the dressing into a clean container, cover, and refrigerate for at least 3 hours before serving.
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