I caramelized minced shallots in butter and honey, then added them to a rice vinegar dressing. I dressed bulghur wheat, fresh diced tomatoes, sliced Persian cucumbers with this dressing and served it over mixed salad greens from my CSA box.
If you know nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time! So, I did 3 parts olive oil, 1 part rice vinegar, 2 T caramelized shallots, 1 t ginger syrup. I put that all into a mason jar and shook, shook, shook, and shook some more to make a temporary emulsion.