I'm finishing up my cookbook and the last recipe to figure out the proportions for is a salad with a cream vinaigrette. This involves heavy cream, lots of salt, and white wine vinegar. As the vinegar is whipped and incorporated into the cream, the whisking thickens the cream and adds some foam. It works out pretty well and was quite tasty with avocado and clementines. The pasta is cut in very thick strips and is mixed with a tomato/olive/carrot sauce.