I know you’re groaning about now…oh, no!  More citrus…at least this time it’s lemon.  And this is using my favorite, Meyer lemons.  The vanilla is surprisingly good in a vinaigrette.  We don’t use vanilla enough in savory things.  This will change all that!  This is a pretty basic vinaigrette, acid, oil and flavorings.  But there’s nothing ordinary about it.  It’s refreshing, with a clean, sharp bite.  But, the sharpness is tempered with the sweet from the vanilla and honey.  To remove the seeds from a vanilla bean, slit the bean lengthwise, with the tip of your sharp knife.  Then slid the knife tip down the length of the bean, collecting the seeds on the tip, as you go.  Stir the beans into the vinegar.  I cut the now empty pods into thirds, drop them in either the vinegar or the oil and heat the in the microwave for about 30 seconds.  It will be hot; let it set for about 5 minutes until the mixture cools slightly.  Remove the beans; squeeze them gently, to remove as much flavor as possible.  Add the vinegar, lemon zest, lemon juice, honey, grated shallot, vanilla bean paste, salt and pepper in the bowl with the vanilla bean scrapings.  Combine the oils and pour very slowly into the vinegar mixture, whisking constantly until thickened slightly.  I pour the vinaigrette into a jar; give it a good shake and chill for at least 3 hours to allow the flavors to blend.  This keeps well, at least 10 days and gets better as it stands.  I love it on arugula, shrimp or crab salad and on a chopped, cabbage salad or slaw, which is what I served tonight.  I make this type of salad when I’m feeling “crunchy” but don’t want a creamy-type slaw.  I used about 5-6 tablespoons of the vinaigrette, to about 4-5 cups chopped veggies (cabbage, shredded carrot, snow peas, radish, cucumber and scallions), toss and serve!