#Puremade Vanilla Bean Vinaigrette #Sponsored

This is a sponsored post written by me on behalf of Torani 

and may contain affiliate links. All opinions are mine alone.

I received a bottle of a brand-new product from Torani* - one of their puremade syrups. I've long been a fan of Torani and used their syrups in my Hot Caramel Apple Cider, Lavender Panna Cotta, Guava Gin Fizz, and more. So, drinks and desserts were my go-to. But I rarely used those syrups in any kind of savories.

Then I noticed that a friend had used a syrup in a vinaigrette and I thought to myself: Why not? Sometimes you put honey or maple syrup in a vinaigrette. Done!

As I mentioned, this Puremade Syrup from Torani is a brand-new product; it will be available to customers shortly. But I love that Torani Puremade Syrups contain: no artificial preservatives; no artificial colors; no artificial flavors; and no GMOs!

I whipped up this batch of Puremade Vanilla Bean Vinaigrette and drizzled it on an entree salad with poached salmon. It was a perfect blend of sweet, tart, and tangy. I will definitely be making it again soon.

 Ingredients makes just under 3/4 C vinaigrette

• 3 T organic mayonnaise
• 4 T olive oil
• 2 T vinegar (I used organic white vinegar)
• 1 T vanilla syrup (prefer Torani Puremade)
• 1 t dried thyme
• 1 t pure vanilla bean extract (or you can scrape the caviar from a vanilla bean)
• 1 t salt
• 1/2 t vanilla salt
• Also needed: mason jar with a lid

Procedure

Place all of the ingredients in a mason jar. Place the lid on top. Shake to combine. Refrigerate until needed. Then shake before using.

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*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.