Papaya And Avocado Salads With Hawaiian Vanilla Vinaigrette

• 6 tablespoons Champagne vinegar
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon sugar
• 1 Hawaiian (or other) vanilla bean*
• 24 medium-size butter lettuce leaves (from about 3 heads)
• 2 papayas, peeled and sliced
• 2 large avocados, peeled and sliced

1. In a small bowl, whisk together vinegar, oil, salt, and sugar. Cut vanilla bean in half lengthwise, scrape seeds from one half with the back of a paring knife, and add seeds and scraped pod to vinaigrette (reserve other half of pod for another use). Set aside at room temperature for at least 1 hour to let the vanilla flavor develop.
2. Arrange lettuce leaves on a large platter in a single layer. On each leaf, lay 1 or 2 slices of papaya and 1 or 2 slices of avocado. Drizzle vinaigrette over salad.
3. *Available at gourmet grocery stores and from hawaiianvanilla.com
4. Make ahead: Mix vinaigrette up to 1 day ahead and chill.
5. Note: Nutritional analysis is per serving.

vinegar, olive oil, kosher salt, sugar, hawaiian, butter, papayas, avocados

Taken from www.myrecipes.com/recipe/papaya-avocado-salads-with-hawaiian-vanilla-vinaigrette (may not work)