Fresh Vanilla Bean Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This is wonderful on any salad, from spinach to endive its even lovely on pasta salad. Ingredients:
1 vanilla bean, split lengthwise and seeds scraped |
3/4 cup extra-virgin olive oil |
4 tablespoons champagne vinegar |
1 tablespoon hot water |
1 1/2 tablespoons honey (to taste) |
1/2 teaspoon dried tarragon |
1/4 teaspoon salt |
fresh ground pepper |
Directions:
1. Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat.
2. Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor.
3. Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.
4. Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad.
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