Cullen's Avocado Papaya Orange Vanilla Vinaigrette
1 xavocado peeled, and
cut into large dice
1 x ripe papaya peeled, and
cut into large dice
1/2 x Vidalia onion thinly sliced
1 bn baby arugula
2 tbl tarragon leaves
ORANGE AND VANILLA VINAIGRETTE
1 cup orange juice
1 x vanilla bean split
1 x garlic clove pureed with knife
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
Kosher salt to taste
Freshly-ground black pepper to taste
Method :
Layer salad with arugula and tarragon, then avocado, papaya and onions. Finally
drizzle with vinaigrette.
Orange and Vanilla Vinaigrette: To a saucepan add orange juice, split vanilla
bean and scrape seeds into juice. Add vanilla bean to juice, bring to a simmer
and reduce liquid by 2/3.
Meanwhile, smash garlic clove with a pinch of salt using flat side of a knife.
Allow orange juice reduction to cool, remove vanilla bean, then add garlic
puree, rice wine vinegar and olive oil. Stir well and season with salt and
pepper.
This recipe yields 4 servings.