Instructions: Prepare dressing: Peel lemongrass. Trim 1 1/2 inches off stem and 3 inches off top. Cut stalk into 1 inch pieces. Place lemongrass, shallot and yogurt in blender and process 30-40 seconds or until smooth and well blended. Add pink peppercorns and process 3 seconds to incorporate. With blender running, slowly drizzle in olive oil and process 40 seconds or until blended and thickened. Stir in salt and pepper.

Prepare salad: In a mixing bowl, toss mesclun with about 2 tablespoons dressing. Arrange mesclun in center of each of 4 salad plates. Lightly toss each variety of sprouts in remaining dressing. Place 1/4 of each variety on each salad plate, arranging them in bundles around mesclun. Garnish each salad with a sliced radish, 3 baby tomatoes and pink peppercorns.

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