Sangria Salad Dressing

If you have some leftover Sangria for some reason you could add a few drops,

and definately use the macerated fruit to flavor and give body to the dressing. 

     3/4           cup  vegetable oil
     3/4           cup  red wine
     3/8           cup  honey
     3/8           cup  orange juice
     1/8          each  granny Smith apple -- rough chopped
     1/3          each  shallot -- chopped

place shallots, apples, wine , honey and OJ in blender

Puree and slowly add oil to emulsify into dressing 

check seasoning for salt or additional honey for sweetness

Makes enough for about 12 individual sized salads 

 
Toss with Baby Salad Greens and additional fruit garnishes like apples, grapes and citrus segments 

Sangria Poached Pears

These Pears are absolutely amazing

After the Pears are cooked, Strain and reduce the liquid to a syrupy glaze

I use it for sauce for Duck, Lamb and Drizzle it over Sorbets for Dessert

• 3¾ cups (one 750-ml bottle) fruity red wine
• 1 grated orange zest
• 1½ cups fresh orange juice
• 1 cup apple juice
• 1 cup sugar
• 2 oz Brandy
• ½ Tablespoon grated lemon zest
• ½ vanilla bean
• 1 cinnamon stick
• 6 firm Bartlett, Anjou, Bosc or Seckel Pears, peeled but stem left on top

In a saucepan, combine the wine, orange zest and juice, apple juice, brandy, sugar, lemon zest, vanilla bean, and cinnamon stick. Bring to a boil over high heat and reduce heat to a simmer. Add the pears and poach for about 1 hour, until tender when pierced with the tip of a sharp knife. Lift the pears from the pan.

This liquid is very flavorfull at tis point, you can chill and save to poach more pears, or reduce like mentioned above to create an intense component to highlight something at your next dinner party!!!

Courtesy- Chef Chris Albano