Salads are traditionally difficult to pair with wines because of the acidity of the vinaigrette. By substituting some of the vinegar with reduced wine, you are able to soften the acidity and create a special vinaigrette that teams well with the same wine.
Blue cheese, crumbled
Blushing Crane vinaigrette:
1/2 cup Blushing Crane wine
1 Tbsp Dijon mustard
2 Tbsp white wine vinegar
salt and freshly ground pepper to taste
1 cup olive oil
Reduce wine over medium heat to one-half volume. Whisk together mustard, reduced wine, and vinegar. Season with salt and pepper. Dribble oil into the bowl in a slow, steady stream, whisking constantly, until dressing is creamy and thickened and all the oil has been incorporated. Yield: about 1-1/4 cups
Toss together ingredients and serve immediately.