Lemon Poppy Seed Vinaigrette

1/3 cup freshly squeezed lemon juice
1/3 cup grapeseed oil
1 1/2 heaping teaspoons dijon mustard
2 tablespoons agave nectar
2 teaspoons poppy seeds
zest of 1 to 2 lemons, to taste
salt and cracked black pepper, to taste

Using a whisk or immersion blender, blend the mustard, olive oil, and vinegar until a creamy emulsion is formed.  Then, stir in the agave nectar, poppy seeds, and lemon zest.   Season with salt and cracked black pepper to personal tastes.  Serve cold over your favorite salad or as a dip for veggies or fruit. 

I used this vinaigrette in the Garam Masala Cabbage Salad recipe I posted some time ago...renamed it Madras Plaid Salad.   I highly recommend it!