Orange-port Dressing With Walnut Oil

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