Orange-Port Dressing with Walnut Oil

• 1 1/2 cups ruby port
• 1/2 cup orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons heavy cream, room temperature
• 2 tablespoons orange marmalade
• 1/2 teaspoon minced fresh thyme leaves
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons walnut oil
• 1/4 cup vegetable oil

1. Simmer port and orange juice in small saucepan over medium heat until reduced to 1/2 cup, 25 to 30 minutes. Transfer to medium bowl; cool to room temperature.

2. Whisk vinegar, cream, marmalade, thyme, salt, and pepper into cooled port reduction. Whisk in oils until incorporated. (Can be refrigerated up to 3 weeks.)

Use this sweet, smooth dressing on assertive bitter greens such as escarole, radicchio, and endive. Appropriate salad garishes include toasted nuts and crumbled blue cheese. For two servings, start with 1 tablespoon of this dressing per quart of greens, adding more as desired.

from Cooks Illustrated

Yield: makes 1 cup