Pink Peppercorn Vinaigrette

Description

A Zesty Pink Peppercorn Vinaigrette adds tang and bite. Drizzle over: Winter White Salad (see recipe)

Pink Peppercorns have a fruity and peppery flavor. They aren’t actually, in fact, a member of the peppercorn family, but are the berries of Peruvian pepper tree that grows throughout South America.
Buy them whole and grind in a spice grinder, crush with a rolling pin in-between a piece of waxed paper… or buy ground.

Ingredients

• 3 tablespoons fresh lemon juice
• 1 tablespoon white balsamic vinegar, or aged white wine vinegar
• ¾ teaspoon pink peppercorns, ground
• 1 teaspoon fresh garlic, peeled and finely grated
• 1 teaspoon fresh shallots, peeled and minced
• ¼ teaspoon sea salt
• ⅓ cup safflower oil*
• 2 tablespoons macadamia nut oil, or your favorite nut oil (can use extra virgin olive oil too)

Method

In a medium sized bowl add the first 6 ingredients (lemon juice through sea salt.)
Let stand to macerate 15 minutes.
Measure the oils – slowly drizzle in the oil whisking until emulsified.

Store in a clean glass container or carafe in the refrigerator.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Notes

Makes just over 1/2 cup.