Grate the zest from the medium-sized orange and the medium-sized lemon. Set aside.

Squeeze the juice from both the orange and the lemon. Ensure you have about 1/4 cup of orange juice and 2 tablespoons of lemon juice. Set aside.

In a blender or food processor, combine the two large egg yolks, 1 teaspoon of honey, 1/2 teaspoon of onion powder, 1/2 teaspoon of freshly ground black pepper, and 1 teaspoon of kosher salt. Blend until well mixed.

With the blender or food processor running, gradually pour in the 1/2 cup of vegetable oil in a steady stream until the mixture emulsifies and thickens.

Slowly pour in the previously prepared citrus zest and the measured orange and lemon juice into the dressing base while continuing to blend.

Add 2 tablespoons of apple cider vinegar, 2 teaspoons of poppy seeds, and 1/2 teaspoon of freshly ground black pepper. Blend the mixture until all ingredients are fully combined.

Taste the dressing and adjust the seasoning as needed. Add more kosher salt or pepper according to your preference.

Transfer the prepared poppy seed dressing to a sealed container and refrigerate for at least an hour before serving to allow the flavors to meld together.