A few hardy souls ventured out the Dallas snow and ice last weekend for the French Cuisine & Culture workshop on French vinaigrettes. Here are some photos of our hands-on culinary adventure using dijon mustards, vinegars and oils to create outstanding French salad dressings. And then we enjoyed our various salad creations with homemade quiche lorraine followed by scrumptious gâteau aux pommes caramelisées (caramelized apple cake). By the end of our class and sit-down lunch, I think everyone agreed that there was no need to purchase bottled salad dressing ever again!!
