Tarragon Vinaigrette

1 tablespoon poppy seeds
2 tablespoons sesame seeds
1/2 cup sugar
1/4 cup tarragon vinegar
1/2 cup olive oil
1 1/2 tablespoons minced onion
1/4 tsp. paprika

*Mix ingredients well. Works well with 1 lb. spinach and 1 quart strawberries.

Making Tarragon Vinegar:

Bring 2.5 cups of white wine or cider vinegar (or combination of both) to boiling point in a pan. Put two fresh stems of tarragon and 1 clove of garlic (peeled and halved) into a clean bottle or jar. Pour vinegar over it, and screw lid down tightly. Leave in a sunny place 2-3 weeks. Strain, discarding herbs, seal and store in a cool, dry, dark place. Extra tarragon stems may be added at the end for garnish, if desired.