(Creamy) Grapefruit-Vanilla Salad Dressing (Vegan Friendly)

• 2 teaspoons grapefruit zest, finely grated (my addition)
• 2 ruby red grapefruits
• 1 egg yolks (can sub half and half, whipping cream or your favorite non-dairy substitute) or 2 tablespoons egg substitute (can sub half and half, whipping cream or your favorite non-dairy substitute)
• 3 tablespoons brown rice vinegar (can sub white balsamic, white wine vinegar, etc.)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika (I substituted Spanish smoked paprika and reduced the amount)
• 1 vanilla bean, split lengthwise and chopped into small pieces
• 1/3 cup flax seed oil

1. Juice the two grapefruits.
2. Transfer juice to a blender. Add the (egg yolk, egg substitute or cream if using), vinegar salt, pepper, paprika and vanilla bean (or extract/powder).
3. Puree on high speed until vanilla bean is thoroughly blended.
4. With the blender motor running, slowly add the oil.
5. When the dressing is emulsified, strain into a small non-reactive bowl, discarding any vanilla bean debris if present.
6. Stir in the zest.
7. Can be refrigerated up to 1 week.
8. Yield is estimated.

red grapefruits, egg yolks, brown rice vinegar, salt, fresh ground black pepper, paprika, vanilla bean, oil

Taken from www.food.com/recipe/creamy-grapefruit-vanilla-salad-dressing-vegan-friendly-481269 (may not work)