Orange-Port Dressing With Walnut Oil
Makes About 1 Cup
Ingredients
1-1⁄2 cups ruby port
1⁄2 cup orange juice
2 tablespoons red wine vinegar
2 tablespoons heavy cream, room temperature
2 tablespoons orange marmalade
1⁄2 teaspoon minced fresh thyme
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1⁄4 cup vegetable oil
2 tablespoons walnut oil
Instructions
Use this sweet, smooth dressing on assertive bitter greens such as escarole, radicchio, and endive. Appropriate salad garnishes include toasted nuts and crumbled blue cheese. For two servings, start with 1 tablespoon of this dressing per 4 cups greens, adding more as desired.
- Simmer port and orange juice in small saucepan over medium heat until reduced to 1⁄2 cup, 25 to 30 minutes. Transfer to medium bowl; let cool to room temperature.
- Whisk vinegar, cream, marmalade, thyme, salt, and pepper into cooled port reduction. Whisk in vegetable oil and walnut oil until incorporated. (Dressing can be refrigerated for up to 1 week)
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