Well, I made a blackberry vinagerette that tasted suprisingly like a good balsamic vinager, a ranch, a very good Italian, and a russian with chili powder added for good measure. They all were scarffed up by the guests who asked if they could have them. The only one I hated to give away was the Italian. I made it with apple cider vinager and Carapeli brand EVOO. The spices used were dried oregano, sweet basil, a touch of crushed rosemary, salt, garlic, and the kicker - powdered mustard, which acted as the emulsifier and kept the oil and vinager from seperating. For the liquids, I used 1 part vinager, one part oil, and 2 parts water. It all sat in the fridge overnight. That let the flavors combine well.
The recipes on this thread look amazing and I will be trying all of them over a period of time. Thanks everyone. You rock.
Seeeeeeya; Goodweed of the North