Vinaigrettes are easy. Learn one thing - the ratio - and make any flavored vinaigrette you want. Always start with 1 part acid to 3 parts oil and go from there. Everything else is flavoring.
Get creative and use what you have at hand. If you use citrus fruit in the salad, use the juice for the acid in the dressing. Out of red wine vinegar? Try champagne vinegar or other variety such as blueberry wine vinegar. We often buy a special ingredient for one recipe; then, we are stuck with the rest of the bottle and no plans. Now is the time to experiment.
These proportions work for any flavor vinaigrette but don't bother measuring. Practice and get a feel for it. Dip a lettuce leaf in the mixture to try it; then, adjust flavors to your taste. You are the one who needs to love it.
Nutrition labels on bottled dressings allow 2 T per serving - way more than is needed. Look at the cost! And not just in money - fat, calories, carbs... Making your own dressing is CHEAP! You control the quality of ingredients; the food [and nutrition] are real; and the flavor is amazing. Think of the refrigerator space you can clear.
Once you try the real deal, you won't go back.