Specifically, from VT, I've adapted the following (basically I simply
 eliminated the oil they listed):
  Balsamic Vinaigrette
 1/3 c balsamic vinegar
 1/4 c apple cider vinegar
 1/4 c water
 1Tbs. dijon mustart
 1 Tbs. minced fresh garlic
 1/2 tsp. apple juice concentrate or 1-2 Tbs. orange juice
 optional:  1 tsp. minced fresh parsley
            1 tsp honey (this does add “clingability” )
 Simply mix or blend together.  As with most things containing raw
 garlic, the longer it keeps, the stronger the garlic.
 ( I find this goes well with greens and fruit and advacado and onions.)