Poppy Seed Lemon Vinaigrette
Serves: ½ cup
  • 3 tablespoons red wine vinegar
  • 1 teaspoon poppy seeds
  • 1 teaspoon Dijon style mustard
  • 1 teaspoon honey, agave nectar or sugar
  • ½ teaspoon lemon zest
  • ⅓ cup olive oil
  • 1-2 tablespoons Greek-style plain yogurt (optional – if omitted substitute the same amount in olive oil)
  • Kosher salt
  • Fresh ground black pepper
  1. Whisk together vinegar, poppy seeds, mustard, honey and lemon zest until smooth; while whisking add olive oil. Whisk in yogurt and season with salt and pepper.
Recipe by A Year at the Table at http://ayearatthetable.com/ancient-grain-super-tasters-and-yin-and-yang-kamut-almond-and-kale-salad/