Vanilla Salt

• 1 Tahitian vanilla bean
• 2 cups/280 grams fleur de sel

1. Cut the vanilla bean in half and scrape out the seeds.
2. Combine the vanilla seeds, the salt, and the scraped-out pod in a bowl and mix to disperse the seeds.
3. Put the vanilla salt in a zip-top bag or lidded container for several days to let the flavors infuse before using.
4. The vanilla bean itself will continue to perfume the remaining salt for as long as you have any left.

vanilla bean

Taken from www.epicurious.com/recipes/food/views/vanilla-salt-374112 (may not work)