I have resorted to making most of my salad dressings these last several years because salad dressings have lots of hidden SUGAR.  Just look at your favorite dressing, many have HFCS in them (high fructose corn syrup) and most are full of preservatives. Here’s an easy dressing that is worth the prep time (~15 min) and will last about a week in your frig. Everyone who has had it raves about it, so I think I’m on to something.  If, when you’re done it is too vinegary, just add a bit more oil or a teaspoon of honey. It is helpful to have a really good blender for this recipe.  You cannot create it without one. 2016 update:  I also want to add that this recipe can change VASTLY if you have huge shallot bulbs.  See my notes below.  A friend made this when I first posted it and it was awful, but her shallot bulbs were HUGE.  I use small shallot bulbs, the size of a garlic clove.  You can use the big ones, …