The biggest benefit of cooking with wine — sampling the ingredients for "quality control." The second biggest benefit — wine enhances the flavor of many great recipes. This homemade salad dressing recipe comes from Real Simple magazine.
1/3 cup white wine
1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup extra-virgin olive oil
In a medium bowl, whisk together the wine, lemon juice, honey, salt, and pepper.
Still whisking, slowly add the oil in a steady stream. (You can cover and refrigerate the vinaigrette for up to 1 week. Whisk to recombine before using.)
Drizzle over a green salad, broiled seafood, sliced roast chicken, or steamed vegetables.