Fresh 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 (to taste)
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• fresh ground pepper

1. Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat.
2. 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.
3. Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.
4. 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.

vanilla bean, extravirgin olive oil, champagne vinegar, water, honey, tarragon, salt, fresh ground pepper

Taken from www.food.com/recipe/fresh-vanilla-bean-vinaigrette-474598 (may not work)