I was pretty rubbish at salad dressings but I'm getting better with a little help from my friends.
Once at Sean and Sue Dick's their brother in law Ken - a professional chef - gave me some advice on Vinaigrette. Apparently 1:2 vinegar to oil is classic French, whereas, 1:3 is classic Italian.
1 part Vinegar (Ken uses Malt, but others think this is too strong)
2 or 3 parts olive oil
Salt & Pepper
Garlic or Ginger
Egg yolk (optional)
Soya sauce (optional)
Chilli sauce (optional)
1/2 cup mild olive oil
1/2 cup white vinegar
4 teaspoons mayonnaise
4 teaspoons brown sugar
1 tablespoon poppy seeds
Ornit has a couple of good dressings based on lemon. The quantities are a bit vague but the taste is good.
1 Lemon, juice and flesh scoped out with a spoon
2 tablespoons of either Mayonnaise or Olive Oil
Mix (the Mayonnaise option should be the consistency of Tahina).