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Annapolis Cider Vinegar & Poppyseed Dressing

Across Canada apple cider vinegar is being made in small, artisanal batches. In Cambridge, Nova Scotia, Boates Farm is producing what they are calling a "balsamic style apple cider vinegar."  When I picked up a bottle at their great roadside stand, I immediately thought of a recipe that came from The Garrison House Inn, a small lovely country inn that I'd visited in Annapolis Royal well over two decades across.  This is my version of the recipe that has been a standby in my own kitchen since 1987.  I use it on all sorts of salads but it's great when you have some fresh sliced fruit from local strawberries to blackberries strewn on top of the greens.

1 egg
2 tbsps (30 mL) granulated sugar
1 tbsp (15 mL) grainy or plain Dijon mustard
1/3 cup (50 mL) Boates balsamic style apple cider vinegar or any other
fine apple cider vinegar
½ tsp (2 mL) salt
½ tsp (2 mL) coarse black pepper
¼ cup (60 mL) finely chopped green onion or garlic chives
1 cup (250 mL) canola oil
1 tbsp (15 mL) poppy seeds

In a food processor combine egg, sugar, mustard, vinegar, salt, pepper and green onion.  Process till smooth.  With the motor running, pour in the oil slowly in a steady stream.  Stir in poppy seeds and refrigerate till ready to use.


From Anita Stewart's CANADA: The Food, The Recipes, The Stories (Harper Collins Canada 2008)

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