Apricot Balsamic Dressing

This is it, finally. This is the dressing that was added to the chicken served at the Olive Oil and Balsamic tasting. You weren't there ?? Well, you can try it anyhow, and add it to a salad festooned with cooked chicken strips.
INGREDIENTS
1    tablespoon olive oil
2    medium shallots, chopped finely
1/4 cup B & R Farms Apricot and Red Pepper sauce
1/8 cup dry white table wine (TRE Chardonnay was used)
1/4 cup well aged balsamic vinegar (must listed first in the ingredients)

METHOD
In a medium sauce pan over low-medium heat, add the olive oil and chopped shallots.Simmer for 4 to 5 minutes to soften the shallots. Add the B & R Apricot sauce and bring to a roiling boil.  Add the wine and balsamic vinegar, bring back to a boil, and reduce the heat. Simmer until the sauce has been reduced to a syrupy consistency. Remove from the heat and serve once partially cooled.

From the kitchen of my friend and excellenr cook, Kimarie Manfre

Balsamic and Wine Dressings

These also were served at the Balsamic Tasting at Guglielmo Winery.
One
INGREDIENTS
2    tablespoons Emile's Port Wine
2    tablespoons aged balsamic vinegar

METHOD
Mix the to ingredients together, whisk well and serve on a salad with a preponderance of Arugula or Royal Rose radicchio or other peppery (can't call them bitter) greens.

Two
INGREDIENTS
2    tablespoons Chaucer's Raspberry wine
1    tablespoon aged balsamic vinegar.

METHOD
Whisk these two ingredients together and dress a mixed green salad that would benefit from raspberry vinaigrette dressing.

NOTE: As pointed out to the class, the best part of these dressings is that if you should prepare too much, they are very drinkable. No, I'm not kidding.