Orange-port Dressing With Walnut Oil

[Southern Belle 2067]

You can use this sweet smooth dressing on bitter greens such as escarole, radicchio and endive. We like these in the salad toasted nuts and crumbled blue cheese

1-1/2 cups ruby port
1/2 cup orange juice
2 Tbsp. red wine vinegar
2 Tbsp. heavy cream, room temperature
2 Tbsp. orange marmalade
1/2 tsp. minced fresh thyme leaves
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. walnut oil
1/4 cup vegetable oil

Simmer port and orange juice in small saucepan over medium heat until reduced to 1/2 cup, 25-30 minutes. Transfer to medium bowl, cool to room temperature.

Whisk vinegar, cream, marmalade, thyme, salt and pepper into cooled port reduction. Whisk in oils until blended.

Makes 1 cup
Can be refrigerated up 3 weeks