Fresh Vanilla Bean Vinaigrette Recipes

Steps:

• 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.

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

Steps:

• Combine all ingredients.
• mix well.