This piquant finishing sauce is very good on salads, especially greens with ripe figs and goat’s cheese, but it’s also dynamite drizzled over poached or sautéed chicken or roasted lamb. INGREDIENTS: 1 cup balsamic vinegar 1 cup ruby port 1 large vanilla bean* 1/2 cup sugar Additional pure vanilla extract to taste* METHOD: In a...Read More

This dressing is natural for anything sharp and nutty such as arugula, sprouts, or escarole. INGREDIENTS: 3 tablespoons cider vinegar 1 tablespoon balsamic vinegar 1 tablespoon apple cider 1 teaspoon honey mustard or Dijon-style mustard 1/4 teaspoon fresh minced thyme Salt and pepper to taste 3/4 cup grapeseed or other neutral-flavored oil METHOD: In a...Read More