Spring Roll Vinaigrette

• 1 jalapeno, seeded, deveined and minced
• 1 clove garlic, peeled and minced
• 1 tablespoon grated ginger
• 2 scallions, trimmed and minced
• 2 tablespoons minced red onion
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 cup red wine
• 1/2 cup plum wine
• 1/2 cup Port wine
• 2 cups rich meat broth, homemade or low-sodium canned
• 1 bunch scallions, trimmed and minced
• 1/2 cup grated ginger
• 1 tablespoon honey
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

1. Combine the first 10 ingredients in a small saucepan.
2. Simmer over medium heat until reduced to 1/4 cup, about 30 minutes.
3. Add the meat broth and continue to simmer until mixture reduces to 2 cups, about 5 to 10 minutes.
4. Remove from heat.
5. Add the scallions, ginger, honey and lemon juice.
6. Season with salt and pepper to taste.
7. Serve with spring rolls (above).

clove garlic, ginger, scallions, red onion, soy sauce, rice wine vinegar, red wine, plum wine, wine, rich meat broth, scallions, grated ginger, honey, lemon juice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6662 (may not work)