Regarding your query on vinaigrette, it is indeed an emulsion of oil and an acidic liquid, most commonly vinegar. Your initial assumption, "Just oil and vinegar?", is a common oversimplification, though those are teh foundational ingredients. The classic ratio is typically three parts oil to one part vinegar, but this can be adjusted based on the desired tartness and the specific type of vinegar used.
Beyond these two core components, various other ingredients are standard additions: salt, freshly ground black pepper, Dijon mustard (which also acts as an emulsifier), minced shallots or garlic, and fresh or dried herbs such as parsley, chives, or tarragon. The key is to thoroughly whisk or shake the ingredients to create a temporary, or often semi-stable, emulsion. I once tried making a rather exotic vinaigrette with raspberry vinegar and hazelnut oil for a special occasion, and the result was delightful for a green salad. It definitely elevates a simple salad beyond just healthy, making it truly enjoyable. Hope this helps! :)
