Anonymous Fri Oct 07 12:08:05 2005

olive oil as needed

pared minced shallots, to taste

peppercorns, to taste

1 dill stem

1-1/3 tbsp. Gewurztraminer

2-1/2 tbsp. orange juice

1/2 tsp. honey

1 tsp. olive oil

salt and pepper, to taste

assorted wild greens, as needed

Heat olive oil in saute pan. Add shallots and peppercorns; sweat until shallots are translucent, about 5 minutes. Add dill stem; cook to infuse flavor. Add wine; reduce by 1 tbsp. Add orange juice; reduce by 1 tbsp. Stir in honey. Strain through sieve; let cool. Whisk in olive oil; season with salt and pepper. Pour over wild greens; toss to coat.