- 3 teaspoons dry mustard
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- ¼ cup Pomegranate Quince Balsamic Vinegar
- ¾ cup The Olive Scene Wild Dill Olive Oil
- 1 teaspoon poppy seed
- Mix sea salt and mustard to break up lumps.
- Blend mustard mixture and vinegar until smooth.
- Gradually add oil, blending on low speed.
- Stir in poppy seeds.