Karen's Pink Peppercorn Vinaigrette

5 from 1 vote

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

Prep Time5

Total Time4

Course: salad dressing, salad vinaigrette

Cuisine: American

Keyword: pink peppercorn vinaigrette

Servings: tablespoon portions from 1/2 cup

3 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar or aged white wine vinegar
3/4 teaspoon pink peppercorns ground
1 teaspoon fresh garlic peeled and finely grated
1 teaspoon fresh shallots peeled and minced
1/4 teaspoon sea salt
1/3 cup safflower oil*
2 tablespoons macadamia nut oil or your favorite nut oil (can use extra virgin olive oil too)

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.