Prep Time: 5 hours
Cook Time: 5 hours
Ingredients:
- 1.5 cups Pinot Noir wine
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2-3 garlic cloves (minced)
- 1/2 teaspoon basil (dried and crushed)
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
Preparation:
Begin with boiling the wine to concentrate the flavors in a reduction. You want it to be molasses-like in consistency and about 3-5 tablespoons in quantity. Set your reduction aside, while you mix your seasonings together. In a separate bowl, mix your vinegars, olive oil, seasonings and minced garlic cloves together with a whisk. Feel free to increase the salt, black and red pepper to taste. Store in the refrigerator until ready to use as a salad dressing over mixed baby field greens and your favorite veggie toppings or as a marinade. Shake well before pouring.Be sure to serve the same Pinot Noir with dinner that you used in the dressing, it will pull the flavors of the entree and the wine cohesively together.
