These ideas come from the nytimes.
A vinegarette is nothing more than 1 unit acid and 3 or 4 units oil (I like olive oil).
The acid could be vinegar, or citric juices such as freshly squeezed lime juice, orange juice or even grape fruit juice.
Lime, orange or grapefruit juice might need to be sharpened with a bit of mustard. Vinegar does,t - it is more acidic. Mustard can be bought in bulk in many stores. The addition of a little mustard helps bind oil and acid together, making for a more stable emulsion.
The oil could be just about any oil you like the taste of uncooked. Neutral-tasting oils such as canola, safflower, sunflower and grapeseed require less acid; more flavorful oils - extra virgin olive oil, most of the nut and seed oils - demand a stronger hit of acid for balance.
The best dressing in the world can't save a salad if the greens haven't been thoroughly dried before being dressed. That is hard to achieve. We try to put the leaves between 2 large paper towels and gently pat it. Some people buy a salad spinner to spin off excess water.
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