Papaya and Avocado Salads with Hawaiian Vanilla vinaigrette

By Fresh2

Ingredients

• 6 Tbls Champagne vinegar
• 1/2 cup olive oil
• 1/2 tsp sugar
• 1 Hawaiian (or other) vanilla bean
• 24 medium-size butter lettuce leaves (from about 3 heads)
• 2 papayas, peeled and sliced. (or use mango)
• 2 large avocados, peeled and sliced

Preparation

Step 1

1. In small bowl, whisk together vinegar, oil, salt, and sugar. Cut vanilla bean in half lengthwise, scrape seeds from one half with the back of a parking knife, and add seeds and scraped pod to vinaigrette (reserve other helf of pod for another use). Set aside and room temperature for at least 1 hour to let the vanilla flavor develop.

2. Arrange lettuce leaves on a large platter in a single layer. On each leaf, lay 1 or 2 slices of papauya and 1 or 2 slices of avocado. Drizzle vinaigrette over salad.

Make ahead: Mix vinaigrette up to one day ahead and chill.