For the dressing:

• 1 tbsp stone-ground mustard
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 4 tbsp extra-virgin olive oil
• 1/4 shallot, minced
• 1 tsp pink peppercorns, whole
• Salt and pepper to taste

For the salad:

• Pickled beets
• Ruby Red grapefruit, sliced
• Red onion, sliced
• Fresh apricots, quartered
• Fresh dill sprigs
• 1 fennel head, roasted