Vanilla Bean Vinaigrette

We regularly make this salad dressing to lightly dress greens from Red Tail Farm. It is light, refreshing and different and a wonderful addition to your repertoire.

Servings: 6

Ingredients

1 vanilla bean, split lengthwise and seeds removed
1/2 cup Champagne wine vinegar

Salad Dressing:
2 Tablespoons Champagne wine vinegar with vanilla beans
3/4 cup extra virgin olive oil
2 Tablespoons Lillet (apertif wine from France)
1 teaspoon sel gris
1/2 teaspoon black pepper

Instructions

Preparation: Split the vanilla bean in half and scrape the seeds. Put the champagne wine vinegar in a mason jar and let the seeds and vinegar marinate for several days to let the flavors develop. You will only use a small portion of the vinegar to make the vinaigrette and the remainer can be refrigerated to makefuture batches.

To make the vinaigrette: In a small bowl, combine 2 Tablespoons of vanilla bean infused champagne wine vinegar with Lillet wine and salt and pepper. Slowly whisk in olive oil. Store in refrigerator until service.