Strawberry-Poppy Seed Vinaigrette

I've made this a couple of times and it's by far one of the best dressings I've ever made or had! I could drink it straight, it's that good! I use this on a strawberry-mango salad and it's perfect. I made it as per the recipe the first time (without the poppy seeds, I don't do poppy seeds). The rest of the times I made it, I changed the vinegar to red wine vinegar because I prefer it and I also used canola oil instead of EVOO. I don't like the way OO thickens up after being chilled, which canola or veg oil doesn't. It's so easy to make and I love the color!

I was intrigued by a recipe for a salad that is served at Cracker Barrel.  It's a seasonal salad made with grilled chicken (or not), spinach, strawberries, blueberries, pecans, bacon, etc.  I am making this salad for dinner tomorrow, so I wanted to try this vinaigrette recipe that sounded like it would fit the salad.  

I don't think I have ever been this impressed by a vinaigrette!  It is absolutely amazing and I tasted it right after I whisked in the poppy seeds, before the flavors had a chance to marry.  This will be one I use for all types of salads and will probably try with frozen, unsweetened strawberries off season.

Make this, and reap in the compliments!