*  Exported from  MasterCook  *
                       Warm Garlic Balsamic Dressing
 Recipe By     : Star Chefs http://starchefs.com/TOC.html
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mc                               Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      large         cloves garlic -- cut into 1/4 to 1/2
                         inch dice  (8 to 10)
      1/2  cup           fruity extra-virgin olive oil
                         salt and freshly ground black pepper
    6      tablespoons   high-quality commercial balsamic vinegar -- (6 to 7)
    4      tablespoons   red wine vinegar -- (4 to 5)
    1 1/2  tablespoons   dark brown sugar
       In a medium skillet combine garlic, oil and some salt and pepper.
 Cook over medium low until garlic is soft and barely blonde. (If it
 darkens , it will turn bitter. Throw everything away and start again.)
 Stand back and add the vinegars and sugar. Simmer 2 to 3 minutes.
 Taste by cooling a sample first (it will be scorching), and seeing if
 there’s soft acidity and good sweet/tart balance. If too, acid, continue
 simmering. If acid is lacking, add a little more vinegar. Remove from
 heat, cover and hold until shortly before serving (up to 3 hours).
 Taste again, adjusting seasonings if necessary. Heat up and spoon       over
                    - - - - - - - - - - - - - - - - - -
 HEARTLAND OF NORTHERN ITALIAN FOOD,” by Lynne Rossetto Kasper, published by
 William Morrow, 1992. Copyright 1992 Lynne Rossetto Kasper.
    In the Emilia-Romagna region of northern Italy this dresses an  antipasto
 salad of tart greens, fresh herbs and a pine nuts, all topped  with long
 furls of Parmigiano-Reggiano cheese and Prosciutto di  Parma. You could use
 it this way, or over steamed little new     potatoes, tossed with arugula,
 fresh basil, and red onion. If meat is  desired, add thin slices of rare
 roast lamb and you've a wonderful  supper. The dressing is excellent over
 sauteed scallops or shrimps.  Or just spoon it over a mixed salad of curly
 endive and other  assertive greens like the organic salad mixes so popular
 now. It will  overwhelm very delicate ones. Remember if dressing is too
 acid,  simply simmer a little longer.
 Source: http://starchefs.com/TOC.html.