- 3/4 cup Vin Santo
- 2 1/2 tablespoons Sherry wine vinegar
- 2 shallots, finely chopped
- 3/4 cup walnut oil
- Boil Vin Santo in small skillet until reduced to 2 tablespoons, about 5 minutes. Whisk in vinegar, shallots, then oil. Transfer to small bowl. Season with salt and pepper.