A beautiful and deeply flavoured port wine vinaigrette with hints of balsamic, walnuts, honey, and black pepper. Tart, nutty and a bit sweet, this vinaigrette is a match made in heaven for salads featuring blue cheese.
1 tbsp olive oil
1 tbsp minced shallot
1 cup port wine*
1/4 cup dry red wine**
1/4 cup balsamic vinegar
1/2 tbsp honey
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 cup olive oil
1 tbsp walnut oil
Heat 1 tbsp olive oil in medium saucepan over medium heat. Cook minced shallots, stirring, until softened.
Add port and red wine. Turn heat to high and reduce the liquid until left with about 1/4 cup.
Meanwhile, add balsamic vinegar, honey, salt and pepper to blender. Once port mixture has reduced, pour into blender as well. Blend well.
Add in olive oil and walnut oil, blend well until emulsified.
Store covered in fridge for up to a week.
* Don’t use cooking port or wine. They are low quality and have added salt.
** I recommend using a pinot noir from Burgundy
Keywords: port wine vinaigrette