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INGREDIENTS 4 Servings
1 1/2 lb. Red potato wedges, cooked
1 each Tomato peeled, diced
2 tsp. Fresh basil, chopped
2 tsp. Fresh parsley, chopped
3 each Scallions, minced
4 each Eggs, hard cooked, diced
For the dressing:
1 tsp. Shallots, minced
1/4 cup Applewood smoked bacon
1/4 cup Red onion, fine dice
1/3 tsp. Garlic, minced
3 oz. Pinot Noir or red wine
1 oz. Balsamic vinegar
2 tsp. Sugar
1/4 cup Chicken stock
/4 cup 1 Olive oil
to taste Salt
to taste Fresh ground black pepper


METHOD
1. Prepare dressing by reducing bacon in a saucepan. Add shallots, garlic and red onion, and sauté until translucent. Deglaze with Pinot Noir and cover heat. Reduce by 1/2. Add balsamic vinegar, sugar, and chicken stock. Continue to simmer for 5 minutes. Remove from heat and incorporated olive oil. Season with salt and pepper. Place red potatoes, tomatoes and herbs in a mixing bowl. Pour in dressing and toss, mixing well. Portion salad onto serving plates or a platter. Garnish with chopped hard cooked egg.

 


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