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Grilled Asparagus with Green Peppercorn Vinaigrette

3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup plus 2 tablespoons extra virgin olive oil
2 tablespoons green peppercorns in brine, drained
1 recipe Perfectly Grilled Asparagus (page TK)

1. Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated. 


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