1/2 cup Sauvignon Blanc
1 1/2 Tbsp white vinegar
2 tsp sugar
1/4 tsp salt
1 whole vanilla bean, scraped
1/2 cup Hazelnut Oil
Butter or Boston lettuce
sliced pears
chopped hazelnuts
In small saucepan bring wine, vinegar, sugar and salt to a boil over medium heat. Remove from heat and add vanilla beans that have been scrapped from its pod. Let steep for approximately 10 minutes. Whisk in Hazelnut oil. Pour the slightly warm dressing over butter lettuce and sliced pears. Sprinkle with crushed hazelnuts.
