If you love a salad dressing that gives your greens a little spicy kick, then go one step further with your banana peppers: Instead of putting slices on your salad, liquefy and pour them on your salad. Not straight up, though — you'll want to make a vinaigrette, which is very easy. Here's how to do it without a recipe:
Combine Champagne vinegar, a squirt of Dijon mustard, banana peppers, chopped shallots and chopped garlic cloves together in the jar of a blender and blend until the vegetables are pureéd. Take note of the amount of total liquid in the blender (or pour it into a liquid measuring cup, take note of the amount and return it to the blender jar). A vinaigrette is a ratio of one part liquid to three parts oil, and what is in the blender jar is the liquid. Multiply the measured amount by three; that is the amount of canola, grape seed, or olive oil you'll need. Remove the center piece from the lid of the blender jar and turn the blender on. Add all of the oil in a slow, thin stream, until the mixture is emulsified. Add salt, black pepper, and sugar to taste, and blend again to combine. Store your vinaigrette in an airtight container in the refrigerator for up to a week.