The addition of wine to this classic vinaigrette adds the flavor of fruit and vibrant berry color.

• 1/2 cup Shiraz
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 (7-ounce) container baby arugula, washed, dried
• 1 (5-ounce) container baby spinach, washed, dried
• 2 Belgian endive, washed, sliced 1/4-inch thick
• 1/4 pound Vela Dry Jack cheese
• 6-8 teaspoons pine nuts

Place wine in small saucepan and reduce over medium heat to 4 teaspoons.  Set aside to cool. 

Whisk together cooled wine, vinegar, salt, pepper, olive oil and mustard. 

Combine the greens, endive and dressing.  Toss to coat the greens. 

Divide among 6-8 plates and top with the nuts and shavings of the cheese.

Amount:  6-8 salads
Tip:  Use a vegetable peeler to create cheese curls to top the salads. 
Recipe tested with Jacob's Creek Shiraz.