Strawberry And Ricotta Salad

• For the Champagne vanilla dressing:
• 1 vanilla bean or 1 teaspoon vanilla extract
• 3/4 cup extra virgin olive oil
• 4 tablespoons Champagne vinegar
• 1 tablespoon hot water
• 1/2 tablespoon honey
• 1/2 teaspoon Dijon mustard
• For the salad:
• 2 cups sliced strawberries
• 2 cups baby arugula
• 2 ounces sheep's milk farmer's cheese (or ricotta cheese), crumbled
• 1 cup pistachios, shelled

1. Split the vanilla bean and scrape out the seeds.
2. Combine vanilla bean seeds, Champagne vinegar, honey, and Dijon mustard in a mixing bowl. Slowly add the extra virgin olive oil and hot water to mix, using a handheld blender on high.
3. Combine strawberries, arugula, and pistachios in a bowl. Add dressing to taste and toss salad.
4. Transfer to individual salad plates, top with crumbled cheese, and serve.

vanilla dressing, vanilla bean, extra virgin olive oil, vinegar, water, honey, mustard, salad, strawberries, baby arugula, us cheese, pistachios

Taken from food52.com/recipes/72080-strawberry-and-ricotta-salad (may not work)