Food & Cooking Recipes Salad Recipes Mixed Greens with Pink Peppercorn Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print