Instructions: Layer salad with arugula and tarragon, then avocado, papaya and onions. Finally drizzle with vinaigrette.

Orange and Vanilla Vinaigrette: To a saucepan add orange juice, split vanilla bean and scrape seeds into juice. Add vanilla bean to juice, bring to a simmer and reduce liquid by 2/3.

Meanwhile, smash garlic clove with a pinch of salt using flat side of a knife. Allow orange juice reduction to cool, remove vanilla bean, then add garlic puree, rice wine vinegar and olive oil. Stir well and season with salt and pepper.

This recipe yields 4 servings.

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