A beautiful and deeply flavoured port wine vinaigrette with hints of balsamic, walnuts, honey, and black pepper. Tart, nutty and a bit sweet, this vinaigrette is a match made in heaven for salads featuring blue cheese. I could eat it with a spoon. Correction - I am eating it with a spoon.
I'm in love with my latest creation - this beautiful port wine vinaigrette. It has a gorgeous, deep crimson colour; and it is deep in flavour, as well. Balsamic vinegar and walnut oil enhance the flavours of the port and wine, while honey and black pepper add sweetness and a touch of warmth.
This is the salad dressing I use on my poached pear salad (pictured below), my ultimate favourite winter season salad. It features ripe pears French poached in red wine (where I put to use more of that Burgundy pinot noir). If you're looking for something more summery, check out my fresh strawberry vinaigrette for something bright and delicious.
Ingredients
The quality of the ingredients is so important.
- Dry red wine - A Burgundy pinot noir is perfect in this. You can drink whatever you don't use in the recipe.
- Port wine - Do not use a cooking port. These are low quality and have added salt. Instead, look for a drinking port.
- Aged balsamic vinegar - A good quality aged balsamic will be thicker, richer, and have a more complex flavour than regular balsamic vinegar.
- Honey - I used a creamy, Canadian honey.
- Walnut oil - You won't want to leave this out as it adds a wonderful nuttiness to the flavour.
- Olive oil
- Shallots
- Kosher salt
- Freshly ground black pepper
See the recipe card below for quantities.
Instructions
Heat 1 tablespoon olive oil in medium saucepan over medium heat. Add shallots and cook, stirring, until softened but not browned.
Add port and wine. Turn the heat up to high and reduce the liquid until left with about ¼ cup (59ml). Stir frequently to prevent burning.
Meanwhile, add balsamic vinegar, honey, salt and pepper to blender. Once the port mixture has been reduced, pour it into blender as well. Blend until well combined.
Add in the olive oil and walnut oil, blend until emulsified.
Equipment
You will need a blender to mix up this port wine vinaigrette recipe and emulsify the oils.
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How to use it
- Salads, especially those with blue cheese.
- Cheese boards.
- Bottle in small cruets and gift to friends.
- Unique marinade for poultry or fish before grilling.
- Condiment to drizzle on sandwiches.
Storage
Store in an airtight container in the refrigerator for up to a week. Stir well to recombine any separated ingredients before using.
Print📖 Recipe
Port Wine Vinaigrette
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: ⅔ cup 1x
- Category: Dressing
- Cuisine: American
Description
A beautiful and deeply flavoured port wine vinaigrette with hints of balsamic, walnuts, honey, and black pepper. Tart, nutty and a bit sweet, this vinaigrette is a match made in heaven for salads featuring blue cheese.
Ingredients
1 tablespoon olive oil
1 tablespoon shallots, minced
1 cup (237ml) port wine*
¼ cup (59ml) dry red wine**
¼ cup (59ml) aged balsamic vinegar
½ tablespoon honey
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
½ cup (118ml) olive oil
1 tablespoon walnut oil
Instructions
Heat 1 tablespoon olive oil in medium saucepan over medium heat. Add shallots and cook, stirring, until softened but not browned.
Add port and wine. Turn the heat up to high and reduce the liquid until left with about ¼ cup (59ml). Stir frequently to prevent burning.
Meanwhile, add balsamic vinegar, honey, salt and pepper to blender. Once the port mixture has been reduced, pour it into blender as well. Blend until well combined.
Add in the olive oil and walnut oil, blend until emulsified.
Notes
* Do not use a cooking port. These are low quality and have added salt. Instead, look for a drinking port.
** I recommend using a Burgundy pinot noir.
Nutrition
- Serving Size: 2 tbsp
- Calories: 262
- Sugar: 3.9 g
- Sodium: 272.3 mg
- Fat: 27.9 g
- Carbohydrates: 4.9 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: port wine vinaigrette
Melissa M. says
My new favourite salad dressing
Asha says
Thanks! It's perfect for winter
Tamara says
One word: WOW!!
Asha says
Thanks!
Brittany says
Fabulous taste. Thanks for sharing.
Asha says
Thanks so much, it's definitely one of my fave dressings
Ellen says
Amazing flavour
Asha says
Thank you ❤️
Sandra says
This vinaigrette is awesome.
Asha says
Thanks!
Bev says
Hmmmm Hmmm good.
Asha says
Thanks!
Sasha says
This is a keeper. Love it.
Asha says
Thank you ❤️
Rachelle says
Loved this with your pear salad. Life is good.
Asha says
Thanks so much. Definitely one of my top favourite salads
Shelley says
This dressing is to die for. Could drink form the pitcher.
Asha says
Thank you! Me too
Amara says
Delightful
Asha says
Thank you 🙂
Joy says
Wow wow wow i never tried port wine vinaigrette before. It's what dreams are made of.
Asha says
Thanks so much!
Deanna says
I never thought making vinaigrette would be so easy. The store bought does not even come close to the quality and flavour of this Port Wine recipe. Just wow. And thank you!!!
Asha says
Thanks so much!
Alex says
Oh my YES. Sooooo good. Gonna be eating a lot more salads from now on.
Asha says
Thanks! 😀
Neil says
Splendid flavor.
Asha says
Thank you 🙂
Dan says
This vinaigrette is amazing.
Asha says
Thanks! Appreciate the review 🙂
Kristin says
I had a bottle of turned pinot noir that I used for this recipe. This is a great recipe. The shallots give it nice depth. The honey is perfect. I added some fresh dried thyme at the finish. Thanks so much!
Asha says
I'm so glad you enjoyed this vinaigrette, it's definitely one of my faves. Thanks for the kind review! 🙂
Jackie says
I am loving this viaigrette.Definitely my new fav.
Asha says
Thank you Jackie 🙂
Juanita says
The best vinaigrette I ever tasted.
Asha says
Thanks so much!
Gemma says
Such a rich flavor. Love this vinaigrette.
Asha says
Thanks so much 🙂
sue says
not fond of port........is there a substitute, or do you feel it blends with the other ingredients. it sounds great. thank you
Asha says
Hi Sue, I myself don't really go for port either. But blended into this recipe it brings a deep, rich berry flavour along with other delicious notes and I adore it. You wouldn't get the same result from a substitute. I think you will really enjoy this vinaigrette. Thanks!