Mixed Greens With Pink Peppercorn Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Martha Stewart offers this information: Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant . I always wondered why they were so mild compared to other peppercorns. Enjoy! Ingredients:
1 teaspoon dijon mustard |
2 tablespoons white wine vinegar |
2 tablespoons whole pink peppercorns |
1/2 cup extra-virgin olive oil |
6 cups baby greens, assorted |
salt & freshly ground black pepper |
Directions:
1. Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified.
2. Just before serving, toss with greens; season with salt and pepper.
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