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Brighten up your greens with Hatch’s pink peppercorn vinaigrette. This dressing is served best on an arugula salad with grapefruit slices, pumpkin seeds, jicama, and avocado. Simple, refreshing, delicious.
Ingredients
- 1 cup red wine vinegar
- 1 cup white wine
- 3/4 cup agave
- 1 shallot, chopped
- 2 tablespoons pink peppercorns, crushed
- 1 cup canola oil
Instructions
- Mix together the first 5 ingredients in a bowl.
- Slowly whisk in the oil until combined.
- Toss salad with dressing and serve.