1/2 cup canola oil
2 tablespoons balsamic vinegar
1 tablespoon lime juice
1 tablespoon ume plum vinegar
1 tablespoons soy sauce
1 tablespoon kelp granules
1 tablespoon dulse flakes
1-2 tablespoons brown rice syrup
4-5 cloves of garlic, chopped fine

Just mix and shake. The syrup and carageenan in the kelp together make a decent emulsifier, so this separates more slowly than other vinaigrettes.