If you want it to stay emulsified, you might consider adding a spoonful of mustard then add the oil slowly as you whisk or blend the dressing.
Does this seem like a good salad dressing to put together. Note, it doesn't have vinegar. you don't always have to have a type of vinegar involved do you?
extra virgin olive oil
salt and pepper
Is the mustard for more flavor? Or it helps with the emulisfication?
I have seen references to dressing where it says to add the oil slowly at the end and others say to just put into a blender or whisk all at the same time.