1. Pour 1/2 cup (120 ml) heavy whipping cream into a medium bowl. Using a rotary hand beater or electric hand mixer on medium-high speed, whip the cream until stiff peaks form, 2-4 minutes, until the cream holds firm peaks and does not slump when the beater is lifted.
2. With the beater running at medium speed, add the salt and the few grains of pepper, then pour in the 3 tablespoons (45 ml) of vinegar in a very slow, thin stream, continuing to beat throughout. The finished dressing should remain thick and creamy; adding the vinegar too quickly may cause the cream to thin. Beat an additional 30 seconds after all vinegar is incorporated to ensure the mixture is uniform.
3. Taste and adjust seasoning. Serve immediately over green salads or cold vegetable salads. If not using at once, refrigerate and re-whip gently for 15-20 seconds before serving; best used within 1 hour of preparation.
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