The Red Wine Vinaigrette That Always Lowers My Blood Sugars

From: Michael’s at the Citadel, Scottsdale, AZ
Makes approximately 1 cup

1 cup Chianti
1 tablespoon chicken stock
2 tablespoons red wine vinegar
3/4 teaspoon sugar
3/4 teaspoon chopped garlic
3/4 teaspoon chopped shallots
3/4 teaspoon chopped parsley
3/4 teaspoon chopped rosemary
3/4 teaspoon chopped sage
3/4 teaspoon chopped chives
1 1/2 teaspoons salt
Pinch of black pepper
1 1/2 teaspoons Gorgonzola cheese, grated
7 tablespoons olive oil

In a heavy-bottomed pot, heat and reduce the Chianti to 1/4 of its volume. Pour into a mixing bowl; whisk in chicken stock and vinegar. Add sugar, garlic, shallots, herbs, salt, pepper and Gorgonzola. Let steep for 30 minutes. Slowly whisk in the olive oil.

Thank you! Red Wine Vinaigrette is my favorite dressing, but I couldn’t find a recipe I liked anywhere. This sounds perfect!