MICHIGAN VINEYARDS SALAD 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. Mixed greens Dried cherries Sliced pears Blue cheese, crumbled Pecans, toasted Blushing Crane vinaigrette: ½ 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 ¼ cups Toss together ingredients and serve immediately.
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