From EatingWell: Summer 2002
Ruby-red port gives this dressing a sophisticated sweetness and depth that makes it ideal for drizzling over dark greens topped with fresh fruit (try juicy plums), golden raisins or snipped dried apricots, toasted nuts and crumbled goat cheese.
- 1/2 cup port, (see Ingredient note)
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
- 1/4 cup finely chopped shallot, (1 large)
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Combine port, vinegar, honey, thyme and shallot in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 5 minutes.
- Remove from the heat and whisk in mustard, oil, salt and pepper. Serve warm or at room temperature.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Ingredient Note: Port is a fortified wine that provides an immediate depth of flavor. Tawny port and ruby port are both economical choices. Vintage port is more expensive and is usually reserved for sipping after a meal.
Per tablespoon: 39 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 63 mg sodium; 16 mg potassium.
Exchanges: 1/2 fat
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- Ease of Preparation
- Total Time
- 30 minutes or less
- 8 or more
- Type of Dish
- Salad dressing
- Summer 2002
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