[ Recipe: Pink Peppercorn Vinaigrette ] ~ from Monterey Bay Herb Co
peppercorn vinaigrette

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 Peppercorns
in the archived edition of our July 2014 email.
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