Port Wine Vinaigrette

Last Saturday my mom made this amazing meal where she seasoned a pork loin and grilled it then topped it with a cherry port wine sauce. It was delicious! The only thing was we only used one cup of the port wine. The stuff is awesome for cooking but not so great for drinking so I had to find some more recipes to use it with.

Last night I made this mushroom stuffed chicken with white wine sauce. wow, it was good!
A little tip, I don't drink white wine so much so when I need to use it in cooking a whole bottle will go to waste. This time I decided to buy the four individual bottles of Barefoot Chardonnay. They are the perfect amount because most recipes call for a cup, and now next time I need wine for a recipe I don't have to go buy a new bottle. Anywhoo back to the dressing...

I decided to make some salad dressing to go on spinach I was planning on serving on the side. To make you need

2 C Port Wine
1 Shallot, chopped coarse
about 1/4 C white wine vinegar (red would probably be just as good, if not better but we had white on hand)
about 3T olive oil
s&p

-simmer port wine and shallots until reduced to about 1/2 C stirring occasionally.

-strain out the shallots, add in the vinegar, salt and pepper.

-taste it and see if you like it. if you want a sweeter dressing you could put a little less vinegar but if you like yours with a twang add a little more.

-stream in the olive oil while whisking furiously. again, I don't like my salad dressing very oily so I didn't put very much in.

This dressing was great over spinach leaves and was even better with the spinach + mushroom and bacon filling from the chicken!