This is a very flavorful rub with a perfect balance of herbs. In place of the black Kampot pepper, you could use red Kampot pepper or a medley to tame it a bit. If you need to use dried rosemary, use a little less than one tablespoon.
Here's a light vinaigrette adapted from Bon Appétit magazine that can be made up to a week ahead and refrigerated. Bring to room temperature and shake before using. It is light and fresh and really brings out the taste in a salad.