Recipe(tried): Warm Spinach Salad with Sweet Vanilla Bean Vinaigrette

Warm Spinach Salad with Sweet Vanilla Bean Vinaigrette
Makes 6 Portions

1 1/2 Pounds Baby Spinach
6 Mandarin Orange wedges cut in half
9 ounces Sweet Vanilla Bean Vinaigrette (See Below)
24 Red Grapes, seedless
6 ounces Walnuts
2 Red Delicious Apples, (quartered & slices thin for fanning)
24 Poached Figs (See Below)
12 ounces Stilton Blue Cheese, crumbled.

In a large mixing bowl toss the Spinach with the warm Vanilla Bean Vinaigrette; place the salad in center of plate, top with a quarter of sliced apple fanned at 3 o'clock. Place the mandarin orange wedges at 5 points around the plate's rim, do the same with the figs placed in between the mandarin oranges. Top with the grapes, walnuts. Garnish with Stilton blue cheese on top and around salad.

Sweet Vanilla Bean Vinaigrette
Makes 2 cups

1/2 pound Butter, unsalted
1 Vanilla Bean
1 tsp. Vanilla Extract
2 1/2 ounces Brown Sugar
2 ounces Honey
2 1/2 ounces Olive Oil

In saucepan melt the butter and stir in the brown sugar and honey. Split in half the vanilla bean and core out (use the pulp only). Put everything into blender and pulse for 2 min. Slowly add the olive oil. Until time of serving, keep it warm and close to heat.

Poached Figs
Makes 2 cups

1/2 pound Dried Figs
1/4 cup White Wine
1 tbsp. Sherry Wine
1/4 cup Water

Bring all liquids to a boil, reduce heat and add the figs. Simmer lightly until softened and cooked through. Cool and cut in halves before serving.