This brightly colored and moderately spicy dressing pairs especially well with a mixture of peppery arugula and baby spinach.
2 tablespoons whole pink peppercorns, lightly crushed 1 teaspoon Dijon mustard 2 tablespoons white wine or champagne vinegar 1/2 cup extra-virgin olive oil Dash of salt Assorted mixed salad greens
On a flat surface, gently crush each peppercorn using the side of a knife with a wide blade. In a small bowl, whisk together the crushed peppercorns, Dijon mustard, vinegar and salt. Drizzle in olive oil slowly, whisking continuously to combine. Toss with salad greens just before serving.
Discover more information about A Passion for Pepper: Parsing Peppercornsin the archived edition of our July 2014 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ a passion for peppercorn ]
