Source: dLife

A sweet yet tangy vinaigrette dressing.

Servings

3 tbsp sugar
0.75 cup red wine , dry
3 tbsp balsamic vinegar
2 tsp minced garlic
1 oz black peppercorns , 6 peppercorns
0.75 tsp fresh rosemary , chopped
0.5 tsp salt
3 tbsp extra virgin olive oil
2 tsp fresh lime juice

1 Heat sugar in a frying pan until sugar becomes liquid, about 3 minutes.
2 Take pan off of heat and pour in wine and vinegar. Place pan back on heat and stir in garlic, peppercorns, rosemary, and salt. Cook 5 minutes or until liquid is reduced to 3/4 cup.
3 Remove pan from heat and let rest for at least 2 hours. Strain mixture through a fine chinois over a bowl and whisk in oil and lime juice.

This dressing is perfect over fresh melon wrapped with proscuitto.