Port Wine Vinaigrette

I developed this vinaigrette to accompany a salad composed of mixed lettuce, toasted walnuts, Stilton, and a wild mushroom terrine. The combination of the cheese, nuts and port is classic. This salad can follow an entrée, as an interesting way to combine a cheese course with an after-dinner salad.

Yield: 4 cups

• 1 1/3 cups excellent red wine vinegar
• 2 cups extra virgin olive oil
• ">1 cup port (non-vintage Sandeman)
• Cracked black pepper to taste

Copyright © 1996 by Norman Van Aken