2 tbsp. cream
1 tsp. poppyseeds
juice of 1 lemon (1/4 cup)
strips of lemon peel from 1 lemon
1 whole shallot, peeled
2 cloves garlic, peeled
1 tsp. kosher salt
1/2 tsp. whole black peppercorns
3/4 cup light olive oil

Place all ingredients in a blender or food processor with only 2 tbsp. of the olive oil. Process until smooth. Slowly trickle the remaining olive oil through the top. Taste and adjust seasoning.

This dressing is wonderful over baby spinach or any other fresh salad greens.