Berry Poppy Seed Vinaigrette

Here is a light and wonderfully delicious salad dressing for summer.  I found the basic recipe online at Our Best Bites.  I have put my notes/changes in parentheses.

1/2 c. white wine vinegar
1/2 c. honey (or sugar)  (I used honey)
1-2 cloves garlic
1 tablespoon grated onion (I just used one round slice of a medium red onion, blender will grated it)
1 tsp. kosher or other coarse salt (I reduced it to ¼ tsp because we are low sodium here)
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries,blueberries, or strawberries or a blend of them all

(1/2 teaspoon Dijon mustard—my addition)
2/3 c. canola oil
1 1/2 tsp. poppy seeds (If you don’t like poppy seeds, try celery seeds or toasted sesame seeds) I don't usually put any in ours. 

Combine the vinegar, honey, garlic, onion, salt, pepper, mustard, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. Pour into a salad cruet or container with tight lid.  Shake before each use. If possible, refrigerate for at least an hour before serving. Should last 2-3 days in refrigerator.  This is awesome on a salad of lettuce, fruits, cheese and nuts!