Haute couture is one of Frances most treasured practices, but the names making waves at Paris Haute Couture Week hail from unassuming places
Row 11 (11, 12, 12): ch 3, 1 Triple Shell in each of next 4 (5, 5, 6) Triple Shells, *Fan Shell into next Triple Shell, 1 sc between this and next Triple Shells, from * repeat five times, Fan Shell into next Triple Shell, 1 Triple Shell in each of next 8 (10, 10, 12) Triple Shells, *Fan Shell into next Triple Shell, 1 sc between this and next Triple Shells, from * repeat five times, Fan Shell into next Triple Shell, 1 Triple Shell in each of next 4 (5, 5, 6) Triple Shells, 1 dc into last dc
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1/2 cup, plus 2 tablespoons rice wine vinegar not seasoned 1/4 cup grapeseed oil or other mildly flavored oil of choice 4 1/2 teaspoons clover honey 1 teaspoon crumbled dried basil leaves 1 teaspoon crumbled dried Mexican oregano 1 teaspoon Herbamare Original or other non-paprika based seasoned salt 1/8 teaspoon garlic powder 1/4 teaspoon (slightly rounded) xanthan gum optional, but dressing will have a thinner consistancy and dried herbs will not incorporate, but will instead, float on top of dressing Place all ingredients in a screw top jar that will hold at least 8 ounces, shake vigorously and refrgerate several hours to allow flavors to meld
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