I used to eat lunch at Tina’s in Dundee a lot before Dave and Tina sold the restaurant. They made a simple vinaigrette that I use a variation of almost every day. 3 parts olive oil to 1 part champagne vinegar. Add garlic, I like a lot so I use a press. Add shallot, salt, pepper, mustard powder, a little honey to bring it into balance. Sometimes I like to add a splash of white wine.