Italian, Creamy French Herb, Vinaigrette, Miso-Ginger....but I also use a lot of Olive oil and splash on aged Modena balsamic.
A friend from Maui sent me this one:
Leonardo DiCaprio's Chef’s Vinaigrette!
ALL ORGANIC INGREDIENTS
1.) Half a cup extra virgin olive oil. (We’re currently using Kirkland Organic EVOO from Costco).
2.) A quarter cup SEASONED rice vinegar (We’re using Marukan Seasoned Organic).
3.) Two tablespoons Dijon mustard. (We’re using 365-brand Dijon from Whole Foods).
4.) Two (or more) minced garlic cloves (I hand press and dice the garlic with a big, Japanese flat blade… and be careful not to add too much garlic; two cloves is usually sufficient).
5.) Salt and Pepper (We use Redmond’s "Real Salt,” from Utah and Frontier Co-op Black Pepper — which is not irradiated and they don’t use ethylene oxide as a sterilant).
6.) Shake it all up in a jar, at least an hour before you want to use it (We use a Cuisinart Smart Stick Hand Blender and a Pyrex measuring cup and pour the final mixture into a Mason jar and then refrigerate it).
That sounds pretty good. I'll have to give it a shot.