INGREDIENTS
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1/3 cup extra virgin olive oil (I used Carapelli)
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2 tablespoons apple cider vinegar (or red wine vinegar)
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2 tablespoons honey
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1/2 tablespoon Dijon mustard
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1/2 tablespoon tamari sauce (or soy sauce)
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1 tablespoon poppy seeds
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1 tablespoon sesame seeds
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1-2 teaspoons seasoned salt (more or less to taste)
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1/4 teaspoon black pepper
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1/2 small white onion, minced
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1 small clove garlic, grated on a microplane
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Whisk together all ingredients. Store refrigerated up to 1 week.