Poppy Seed Vinaigrette

As I browsed the grocery aisle for poppy seed dressing, I discovered with horror that most of them contained High Fructose Corn Syrup as the first ingredient!  :O  One brand, however, did not contain that poisonous ingredient.  But as I read the short, simple ingredient list on the most expensive bottle of poppy seed dressing, a thought occurred: I can make this myself.

At home, I searched the Internet for a recipe.  But it took reading one recipe to remember that Ratio has a chapter about vinaigrette, and to my book I went.  Michael Ruhlman came through, and inspired me to create my own recipe for my favorite salad dressing.  Time will only tell whether this actually tastes good on salad.  :)

1/3 c. vinegar and orange juice (fill to 1/4 c. with vinegar and then to 1/3 c. with juice)
3 T. honey and 1 T. sugar, or another variation of sweetness (I had to add extra sugar because I used apple cider vinegar--which I do not recommend)
A little bit of onion powder--I don't remember measuring this
Salt to taste--Mr. Ruhlman said to use 1/4 t.
1 T. poppy seeds (this much makes a dark dressing; you could use less)
1 c. oil (I used mostly canola, but I ran out and had to add vegetable. Mr. Ruhlman says that olive oil contributes a strong flavor, so I didn't try using it.)

Whisk together everything except the oil.  While whisking continually, add the oil in a slow and thin stream until emulsion is complete.

Mr. Ruhlman says that if all the oil is added at once, it will quickly separate.  He also says that the harder the oil is whisked, the thicker the dressing will be.

This will keep for one week in the refrigerator--according to Ratio.