Restaurant-quality texture: Slowly whisking (or shaking) the oils into the vinegar creates a creamy, emulsified dressing that clings beautifully to greens
In most French recipes it contains thyme, bay leaf and parsley
It pulls inspiration from a few places like the effortless elegance of the French Riviera (think tailored stripes and espadrilles), the polished feel of Nantucket prep (crisp whites and polished shirts), and the earthy, relaxed vibe of the Mediterranean (soft textures and sun-washed tones)
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If you arent, I suggest that you cut the recipe in half
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