Vanilla Vinaigrette

For the vanilla vinaigrette, cut the vanilla bean lengthwise and scrape out the pulp. Bring the pulp, the pod and the orange juice to a boil in a small saucepan.

Simmer for a few minutes until a reduction of 150 ml is obtained. Allow to cool and remove the pod. Mix in the honey and salt.

Blend in the oil with a hand blender until a slightly creamy consistency is obtained. Season to taste with cayenne pepper. Either use immediately or store in a small bottle or screw-top jar in the refrigerator. It will keep there for about 1-2 weeks.

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