Add the poppy seeds and toast, moving constantly to avoid burning, until fragrant.
Separate egg yolk from the white. Add the yolk to a mixing bowl.
To the same mixing bowl, add the maple syrup and dijon mustard. Whisk until fully combined.
Slowly drizzly olive oil into egg mixture while whisking constantly. begin by drizzling a stream that is about the same thickness as a pencil's lead. Mixture should get nice and thick by the end of the whisking.
Now you can whisk in the peach cider vinegar and salt.
Stir in toasted poppy seeds and taste. Add salt if needed.