Title: Vanilla Vinaigrette
Categories: Salad Dressing Mexican
Yield: 4 Servings

1	tb	Vanilla bean; finely chopped
2	sm	Garlic; cloves, crushed and
		Minced
1		Clove; ground
2	sm	Allspice berries; ground
1	ts	Sugar
1	ts	Coarse salt
1/4	c	Shallots or red onions;
		Finely chopped
1	ts	Vanilla extract
1/2	c	Red or white wine vinegar
1 1/4	c	Virgin olive oil
		Salt

Combine chopped vanilla bean, garlic, clove, allspice, sugar and salt in bowl of small food processor. Pulse several times until ingredients are finely chopped. (Mixture can also be gound by hand with a mortar and pestle.) Add shallots, vanilla extract and vinegar and pulse a few more times until mixture forms a thick sauce. Slowly add oil, pulsing freguently to make a smooth vinaigrette. Correct seasoning with salt and vanilla extract to taste. Transfer vinaigrette to jar with lid and shake to fully combine ingredients. Refrigerate 2 hours. Reshake before using.

NOTE: This vinaigrette is fabulous over any grilled fish, as well as steamed vegetables.

NOTE: To reinforce vanilla flavor in unused portion, add a piece of vanilla bean to the jar and let mixture macerate a few days.

SOURCE: News Tribune, March 1992 Typos: Kathryn L. Cone

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