Saturday, September 20, 2008

Port Wine Vinaigrette

This recipe is from The Culinary Institute's Gourmet Meals in Minutes. This vinaigrette is simple and flavorful, and I used it to top the Mixed Green Salad with Pears, Walnuts and Blue Cheese for lunch today. It would be lovely atop almost any salad.

Port Wine Vinaigrette
Makes 2 cups
Preparation time: 5 minutes

1/2 cup tawny port
1/2 cup red wine vinegar
1 cup vegetable oil
1/4 teaspoon salt, or to taste
Freshly ground black pepper, to taste

Whisk together the port and the vinegar. Gradually whisk in the oil. Season with the salt and pepper if necessary. Refrigerate until needed. Whisk to recombine before using.

*I just put everything in a jar with a lid, and shook it up. It worked fine.

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