I have 7 or so recipes here, from you all and versions of "copycat recipes".
(thanks to everyone who posted)
The main differences have been type of vinegar: white wine, balsamic, red wine, and even malt. The spices have varied between thyme, tarragon, parsley, basil, cajun mix, s&p. A few add lemon and garlic to the mix, and almost all use olive oil. Dijon mustard was used most often but some used plain yellow mustard or dried.
Based on all of this, I will experiment with the flavors I enjoy most. Souzy, your recipe looks like a good mix. :) CWS, I like your suggestions as well, I will just have to tweak until I get it right. You never know, I may come up with something better then the restaurant version.