1 tablespoon olive oil 1 tablespoon chopped shallot 1 cup ruby port 2 tablespoon fig or quince jam, large pieces snipped ½ teaspoon dried thyme, crushed 3 tablespoon red wine vinegar 3 tablespoon olive oil ¼ teaspoon salt ⅛ teaspoon ground black pepper
Shortcut:
Instead of making Port Glaze and Vinaigrette, use 1 cup bottled balsamic vinaigrette salad dressing (1/3 cup for the glaze and 2/3 cup for the vinaigrette).
