Mar 20, 2013

Vanilla Bean Vinaigrette

I created a vanilla bean vinaigrette and simple salad to complement it. Like any salad you can substitute or omit any ingredients that you might not like or have on hand. This is a simple idea that really allows the vanilla to shine without being overly sweet like syrup.

Vanilla Bean Vinaigrette
created by Sugar.Betty

Note: if you choose to use extra virgin olive oil it will have a stronger olive flavor.

4 Tablespoons mild oil (canola, sunflower, vegetable or olive oil)
2 Tablespoons mild vinegar (champagne vinegar or white wine vinegar)
2 Tablespoons sugar or honey or agave
1/2 teaspoon dijon mustard
1/2 vanilla bean split and scraped
1 teaspoon vanilla extract, more if you want a stronger vanilla flavor
1/2 Tablespoon kosher salt, use less if using table salt
Dash of pepper

Whisk vinegar, sugar, dijon mustard and slowly drizzle in oil, whisking constantly until the dressing is combined and emulsified. Add in the scraped vanilla bean and the vanilla extract. Season to taste with salt and pepper and allow to chill in refrigerator for a couple of hours so the flavors can develop further.

Vanilla Salad

Arugula or baby green mix
toasted pine nuts
cheese (I've used Boursin and honey goat cheese)

Toss the greens with the vinaigrette dressing and plate. Next top with nuts, cheese and fruit and drizzle a little more vinaigrette over the top. Serve.

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