Katz Zinfandel Agrodolce Vinaigrette Recipe


2 generous tablespoons Katz Late Harvest Zinfandel AgroDolce Vinegar

1 clove of Washington garlic, finely minced 

1 teaspoon whole grain Dijon mustard 

good pinch fresh thyme (finely chopped) 

salt and pepper to taste 

1/3 cup Katz Chef's Pick EVO 

1/4 cup Zinfandel Vinegar - reduced to a glaze (about 1-1/2 tablespoon Glaze)


Katz Late Harvest Zinfandel Agrodolce Vinaigrette Recipe

This elegant, versatile dressing is ideal for grilled beef, lamb, or Portobello mushrooms; or drizzled over white beans, lentils or a fresh heirloom tomato salad; or tossed with warm greens with pears, Prosciutto and a good quality blue cheese...just a jumping off point!

This recipe is courtesy of Albert and Kim Katz


1. Pour the vinegar into a small saucepan and reduce over medium-low heat. You are looking for it to begin to bubble around the edges and have a "syrupy"consistency (coats the back of a spoon). It should reduce by about half.

2. In a non-reactive bowl, place all ingredients including Zinfandel Glaze except oil. Whisk together and slowly drizzle in oil until "emulsified" (thickened). Adjust seasoning.

serves 4-6