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Peppercorn & Balsamic Vinaigrette

1 cup of balsamic vinegar
2 tablespoons of  Dijon mustard
1/2 teaspoon of dry mustard
1 - 15 teaspoons of olive oil
2 tablespoons of rinsed and drained pickled peppercorns
1 cup of champagne vinegar
1 tablespoon of lemon juice 




Whisk all ingredients, except the peppercorns. Once thoroughly  mixed add the peppercorns. Shake or stir before using. Makes 1 to 1 1/2 cups, depending on the amount of oil used. 

 


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