Ingredients:
1/2 bottle of Rioja red wine
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt and pepper to taste

Directions:
In a saucepan, reduce Rioja until it reaches a syrup consistency.

In a food processor, place reduced red wine and Dijon mustard.

With motor running, slowly add olive oil until emulsified.

Season to taste with salt and pepper.

Ingredients:
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons grated Parmesan cheese
1 tablespoon honey mustard
1/2 teaspoon sugar
Salt and pepper to taste
6 cups mixed baby salad greens
1 cup julienne raw fennel

Directions:
In a large salad bowl, combine oil, vinegar, cheese, mustard and sugar. Add salt and pepper. Mix well. Add greens and fennel. Toss to coat. Recipe makes four servings.

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