- 1/2 cup port (see Note)
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup finely chopped shallot
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Combine port, vinegar, honey, thyme and shallot in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 5 minutes.
- Remove from the heat and whisk in mustard, oil, salt and pepper. Serve warm or at room temperature.