Just got through reading Mark Bittman's salad dressing recipes in the NY Times today, and emailed him the following:
Did you know that, if you combine two tblspns of a citrus juice and two tblspns of a rice vinegar, with half a tsp of salt, and add a tblspn or two of minced onion or shallot, and let it macerate for twenty minutes, and then add 1/3 cup of good olive oil, you will have a fantastic salad dressing? The minced onion macerating makes all the difference. Learned this from the Chez Panisse cookbook. Thought it might be something you want to share with readers. Try it, you'll love it.