| In a small skillet over medium-high heat, heat sesame seeds, stirring constantly, just until toasted, about 3 minutes. |
| In a medium-size, microwave-safe glass bowl, microwave vinegar at HIGH for 1 minute or just until hot. |
| Add sugar. Whisk until sugar is fully dissolved then add olive oil, minced onion, paprika and toasted sesame seeds, whisking until blended. |
| Store (covered) in the refrigerator for up to 5 days. |
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