(Creamy) Grapefruit-Vanilla Salad Dressing (Vegan Friendly) - cooking recipe

Ingredients

2 teaspoons grapefruit zest, finely grated (my addition)
2 ruby red grapefruits
1 egg yolks (can sub half and half, whipping cream or your favorite non-dairy substitute) or 2 tablespoons egg substitute (can sub half and half, whipping cream or your favorite non-dairy substitute)
3 tablespoons brown rice vinegar (can sub white balsamic, white wine vinegar, etc.)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika (I substituted Spanish smoked paprika and reduced the amount)
1 vanilla bean, split lengthwise and chopped into small pieces
1/3 cup flax seed oil

Preparation

Juice the two grapefruits.
Transfer juice to a blender. Add the (egg yolk, egg substitute or cream if using), vinegar salt, pepper, paprika and vanilla bean (or extract/powder).
Puree on high speed until vanilla bean is thoroughly blended.
With the blender motor running, slowly add the oil.
When the dressing is emulsified, strain into a small non-reactive bowl, discarding any vanilla bean debris if present.
Stir in the zest.
Can be refrigerated up to 1 week.
Yield is estimated.