Instructions: For the vinaigrette: In a large mixing bowl, add salt and pepper and aged port. Stir until salt is dissolved. Add balsamic vinegar and whisk in extra virgin olive oil.

To serve: To 6 ounces arugula, add aged port vinaigrette. Drizzle the amount you would like. Sprinkle aged Parmesan over salad.

Yield: 2 servings

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