2 tablespoons butter
2 tablespoons olive oil
1 (6 ounce) can grated Parmesan cheese
1 cup chopped fresh parsley
1/2 cup distilled white vinegar
2 teaspoons lemon juice
1/8 teaspoon fresh lemon zest
1 dash tomato paste
1 cup balsamic vinegar
6 fluid ounces vodka
1 cup sorbitol
1 cup red wine
In a blender combine butter, olive oil, Parmesan cheese, parsley, vinegar, lemon juice, lemon zest, tomato paste and balsamic vinegar. Pour over salad and toss to coat. Chill at least 24 hours before serving.