Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat.
Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor.
Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.
Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad.