1/4 to 1/2 cup sugar to suit your taste (I prefer it on the sweet side; it has to be a bit sweet otherwise the tang of the dressing doesn’t balance with the tang of goat cheese; too much pucker power together!)
1/4 cup sherry (or red) wine vinegar
2 tablespoons minced green onion
1 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon lemon juice
1 cup olive oil
1 tablespoon poppy seeds (Optional)
2 5-ounce logs soft fresh goat cheese, each cut into 4 round slices