Dogfish Head Theobroma Vinaigrette

Ingredients

1 cup Dogfish Head Theobroma
1/2 cup chocolate balsamic vinegar
1/2 cup grapeseed oil
1 Tbs Dijon mustard
“Caviar” from 1 vanilla bean
2 tsp grated shallots
1/2 cup chocolate balsamic vinegar
1/4 cup plain rice vinegar
1/4 tsp cayenne pepper

Directions

Place in a heavy saucepan; bring to a boil over high heat. Simmer until it reduces by 1/2, about 10 minutes. Remove from heat, and whisk in remaining ingredients. Set aside.