Romaine Salad With Vanilla Bean Dressing

• 1/4 cup water
• 3 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon finely chopped onion
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 vanilla bean
• 2/3 cup canola oil
• 8 cups torn romaine
• 1 cup dried apricots, sliced
• 1/2 cup pine nuts, toasted
• 1 cup (4 ounces) crumbled Gorgonzola cheese

1. In small saucepan, combine the water, vinegar, sugar, onion, pepper, and salt. Split vanilla bean and scrape seeds; add bean and seeds to water mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool.
2. Discard vanilla bean; pour mixture into a blender. Cover and process until smooth. While processing, gradually add oil in a steady stream.
3. Divide romaine among eight salad plates; top with apricots, pine nuts and cheese. Drizzle each serving with 2 tablespoons dressing.

water, white wine vinegar, sugar, onion, pepper, salt, vanilla bean, canola oil, torn romaine, dried apricots, pine nuts, gorgonzola cheese

Taken from www.tasteofhome.com/recipes/romaine-salad-with-vanilla-bean-dressing/ (may not work)