Sometimes when I go grocery shopping, I have delusions that I will eat better if there is healthy food in the house. And to some degree this is true.
But the reality is that I will rarely choose an apple over a cookie. And sometimes making a salad is just too much work when I have a can of (Trader Joe’s) Spaghetti Os in the pantry.
However, I continually forget this and found myself throwing a bag of baby spinach in the cart at Trader Joe’s last weekend. I told myself I’d make green “swoothies” for Allison. But then I didn’t buy yogurt. A necessary ingredient for smoothies in my book.
Fast forward to last night.
Mondays are typically ‘whatever’ night for dinner since Matt’s at work and I’m usually too lazy to make something that Allison won’t eat anyway. So, I set her up on the counter with a bag of “cheerios” and harvested some pomegranate arils for her so that I didn’t feel like a completely horrible mother giving my kid dry cereal for dinner. It’s all cool because pomegranates are super fruits, right?
But I still had to feed myself. As I was surveying the contents of the fridge, I saw the spinach sitting sadly at the back of the fridge. Ugh. I *should* eat it, but how boring.
Then I remembered the goat cheese. And the bacon. But when I went looking for salad dressing, I struck out.
Typically, I would’ve given up on the plan and just made a hot dog. But I was feeling a little ambitious, so I figured it was time I made some dressing to have on hand anyway. You know, so I can eat healthier.
First I thought of a sweet onion vinaigrette that I had made over the Summer. It was delicious, but a little overpowering for the goat cheese.
Then I remembered a salad from a local restaurant that is totally drool-worthy. Seriously. I didn’t think it was possible for a salad to be that good until I tasted the vanilla vinaigrette that dressed the delicate field greens dotted with goat cheese. Heaven.
And I just so happen to have an exorbitant stock-pile of vanilla beans that I purchased from Olive Nation a couple months ago.
It was amazing. Sweet, thick, and aromatic. A perfect compliment to the tangy goat cheese and salty bacon. Throw on some tart pomegranate arils and I was in heaven.
Recipe was adapted from The Gilden Fork.
- 1 vanilla bean, split lengthwise and seeds scraped
- ¾c extra virgin olive oil
- 4T white wine vinegar
- 1T water
- 1½T honey (or to taste)
- Salt and Pepper to taste
- Place the oil and the scraped vanilla bean (seeds and all) into a small saucepan over medium heat.
- Bring to a low simmer and remove from heat to steep for 45 minutes- 1 hour.
- Combine remaining ingredients and slowly wisk in cooled oil.
If you are looking for a place to find high quality, yet affordable vanilla beans, I highly recommend Olive Nation. Seriously, $27 for over 50 beans? That’s stupid cheap. The grocery store charges over $2 PER POD!
And just so we’re cool, I want you to know that is an affiliate link.