Why yes, Nachy. Yes I do. Four in fact.
Claire already gave away some of my tips in her comment, but I wanted to elaborate and share a few more ideas.
The first is simply to make a vinaigrette without any mustard in it. Emulsification is, in a lot of ways, overrated. So long as your oil and vinegar are distributed roughly evenly and in a proportion that you like, it doesn’t matter if your dressing holds together like Wishbone. When I was in college and grossed out by the salad dressing options, I often just doused my greens in vinegar and added salt and pepper. This is an extremely minimal take on dressing, but if it’s what you like, go for it.
Your second option, as Claire touched on, is a shallot or garlic vinaigrette. The technique is the same as a regular vinaigrette, except for the addition of finely chopped shallot or garlic. For best results, chop the shallot/garlic before you start cooking anything else and add it to the vinegar to allow the flavors to blend for an hour or two. Then just add the olive oil right before you’re ready to dress the salad.
A third idea, which I really like, is to add something a little sweet to your dressing. A lot of commercial and restaurant dressings are actually a lot sweeter than you may realize, which is one reason your homemade may not feel up to snuff. Try adding a little honey or even maple syrup to your vinaigrette, especially if you’re incorporating fruits and cheese and nuts in your salad, which is a great thing to do in the summer time.
And finally, when you long for more dressing variety, remember that oil and vinegar need not mean olive and balsamic. How about sesame oil and rice wine vinegar? Or walnut oil? Or champagne vinegar? Or lemon juice? Or how about adding a little bit of truffle oil? The oil and vinegar selection at a decent market is enormous and growing every day, and a few different kinds of oils and acids in your arsenal will improve more than just your dressings.
That’s all I’ve got for the moment. So, my friends, dress away.