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.
Hatch’s Pink Peppercorn Vinaigrette
- 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
- Mix together the first 5 ingredients in a bowl.
- Slowly whisk in the oil until combined.
- Toss salad with dressing and serve.