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In a medium bowl, whisk together the white wine vinegar, shallot, honey, poppy seeds, mustard, salt, and mayo, if using.
Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
Store in an airtight container in the fridge for up to 5 days.