makes 12 servings
1/3 cup granulated sugar
1/2 cup white wine vinegar
1 1/2 teaspoons fine sea salt
1 teaspoon ground mustard
1 teaspoon grated white onion
1/2 teaspoon blood orange zest
1 teaspoon fresh blood orange juice
1 cup extra virgin olive oil
1 tablespoon poppy seeds
1. Add together the sugar and vinegar in a small sauce pot. Heat over medium heat, stirring occasionally, until sugar dissolves, about 1-2 minutes. Remove the pot from the heat, and stir in the salt and mustard. Let the mixture cool for 15 minutes.
2. Add the cooled mixture to the bowl of a food processor fit with a metal blade. Add in the onion, orange zest, and orange juice, and process for 20 seconds to incorporate.
3. With the food processor turned on, slowly pour the oil through the chute, and continue processing until the oil is fully incorporated. Add the poppy seeds and process for 10 seconds.
4. Pour the dressing into a container with an airtight lid. The dressing can be stored in the refrigerator for up to two weeks.