Port Vinaigrette

This Port Vinaigrette makes a strong statement. It is delicious on a substantial salad.  I served it with this Grilled Pear Salad with Blue Cheese.

It could overwhelm a delicate salad but it would certainly enhance a spinach salad with grilled mushrooms or spicy arugula salad with thinly sliced beef.

Port Vinaigrette

Port Vinaigrette

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Course: Condiments
Cuisine: American
Prep Time: 5 mins
Total Time: 5 mins
Servings: 16 Tablespoons


  • 1 cup Ruby Port
  • 1 shallot minced
  • 1/2 cup walnut oil you can substitute olive oil
  • 1 1/2 Tbsps red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper


  • Bring port and shallot to a boil over medium high heat. Reduce heat and simmer until port is reduced to a 1/2 cup. (about 10 minutes). Strain the port and allow to cool. Discard the shallots.
  • Whisk in all the remaining ingredients just before serving.



Calories: 86kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 11mg | Potassium: 23mg | Sugar: 1g

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