Balsamic Vinaigrette

Pour vinegar, sugar and wine into a small sauce pan. Turn heat to medium low and leave it alone. After it begins to simmer, watch it every once in a while. When you tip the pan, it should begin to coat the bottom, and it will reduce by almost half, giving you a little over 1/3 cup when it’s finished. Pour into a glass measuring cup and allow to cool.

Add the oil, mustard, salt and pepper and whisk vigorously. Store in an airtight container in the refrigerator for a week.