Lobster And Arugula Salad With Vanilla Bean Vinaigrette

• 4 raw asparagus spears (don't use very thin ones)
• 4 loosely packed cups arugula greens
• 1/2 cup vanilla bean vinaigrette (recipe below)
• 12 ounces cooked Maine lobster tail, cut into medallions
• 1/4 teaspoon minced garlic
• 1 1/2 teaspoons fresh mixed herbs
• 3/4 cup rice wine vinegar
• 1 whole vanilla bean
• 1/8 teaspoon kosher salt
• pinch of freshly ground black pepper
• 1/2 teaspoon vanilla extract
• 1 whole egg
• 1 teaspoon extra virgin olive oil

1. Bring just under one cup of rice wine vinegar to a boil and then pour into a heat-proof container.
2. Add one whole vanilla bean; cover and let sit for one hour.
3. (The longer it sits, the better the flavor.)
4. Remove the vanilla bean and discard.

arugula greens, vanilla bean vinaigrette, lobster, garlic, herbs, rice wine vinegar, vanilla bean, kosher salt, ground black pepper, vanilla, egg, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/lobster-and-arugula-salad-with-vanilla-bean-vinaigrette-recipe/ (may not work)