Food & Cooking Recipes Salad Recipes Mixed Greens with Pink Peppercorn Vinaigrette By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant. Ingredients 1 teaspoon Dijon mustard 2 tablespoons white wine vinegar 2 tablespoons whole pink peppercorns ½ cup extra-virgin olive oil 6 cups assorted baby greens Salt and freshly ground black pepper Directions 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. Print