Port Wine Vinaigrette
Recipe courtesy Michael Chiarello

1 cup port wine, reduced (see instructions below)
3 tablespoons red wine vinegar
1 shallot, finely minced
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Simmer the Port wine in a small saucepan until reduced to 2 tablespoons [to 1/4 - 1/3 cup, takes 20 - 30 minutes at a simmer]. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil.

Makes about 1 cup

Used in Frisee (Endive) Salad with Pears, Blue Cheese, and Port Vinaigrette