Whisk together Greek yogurt, mustard, vinegar, honey, poppy seeds, and salt.
Grate in shallot using a microplane and then whisk to incorporate.
Store in the fridge for up to 10 days.
Notes
Feel free to use mayonnaise in place of Greek yogurt.
White wine vinegar or apple cider vinegar can be used in place of champagne vinegar.
In place of the shallot, feel free to use ½ teaspoon onion powder. It will not be the same, but it works to add depth to the salad dressing.
If you do not prefer honey, use granulated sugar but dissolve the sugar into the vinegar before whisking into the yogurt to prevent the dressing from getting grainy.
Homemade Poppy Seed Dressing will last in the fridge in a sealed container for about 10 days.