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Mixed Greens with Pink Peppercorn Vinaigrette

Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.

  • Servings: 4

Source: Martha Stewart Living, February 2000


  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 tablespoons whole pink peppercorns
  • 1/2 cup extra-virgin olive oil
  • 6 cups assorted baby greens
  • Salt and freshly ground black pepper


  1. Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper.

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