This is the name used in the professional kitchen for salad dressings. It consists of a temporary emulsion formed by three oil parts for one of acid that forms a homogeneous sauce.
Some examples of easy salad dressings using this technique are balsamic vinegar and olive oil or lemon and olive oil. For something more oriental, you can use rice vinegar and sesame oil. If you want something more gourmet, you can use white wine vinegar or red wine with olive oil and even use truffle oil.
You can also add spices such as fresh herbs (parsley, thyme, rosemary, oregano, etc.), honey, mustard, garlic, and whatever else can add more flavor to your sauce.
And you can also use your Vinaigrette as a sauce for a charcuterie board accompanied by pieces of bread like focaccia. You can use it as a marinade for grilled meats; besides adding flavor, the acid also helps make meats softer.
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