Recipe information
Yield
makes 2/3 cup
Ingredients
3 tablespoons pink peppercorns
1/4 cup rice vinegar
1 teaspoon agave nectar or honey
1/4 cup extra-virgin olive oil
1/4 cup canola oil
1/2 teaspoon kosher salt
Preparation
Blend all the ingredients in a blender on high speed until well combined.