Vanilla Bean Vinaigrette
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 or to taste
1/2 teaspoon dried tarragon
1/4 teaspoon salt
fresh ground pepper
Place the oil, vanilla bean pods and seeds into a small sauce pan over
medium heat.
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.
Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil).
Cool completely.
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.
Makes 3 to 4 servings.
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