Vanilla Salt

1.	Place the vanilla bean on a cutting board. Using the tip of a paring knife, split the bean in half lengthwise. Use the dull side of the tip of the knife to scrape out the inside of each half, removing the vanilla seeds.
2.	Place the seeds in a small bowl. Add the flaky sea salt, and rub the beans into the salt with your fingers until the salt is well-coated.
3.	Transfer the salt to a storage container, and store at room temperature for up to three months.

	1 Vanilla Bean
	236ml Flaky Sea Salt - ( Fior de Sale, Fleur de Sel)