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For strong lettuces such as escarole, spinach or kale.  Toasting the curry powder brings the essential oils out but also I was told that there is flour or something as a binder in the curry powder sometimes?  1 tbs curry powder  1 cup  classic vinaigrette   In a dry pan toast the curry powder until it is fragrant but not burnt, about 30 seconds.  Combine wiht classic vinigrette.  Season with salt and pepper

The classic ratio was 4:1 oil to vinegar, that was with rougher red-wine vinegar. With modern balsamic vinegar or a milder one you can use 2:1 or 1:1.  This is the 2:1 version.  For fresh lemon juice base use 4:1 The Dijon mustard is the emulsifier Yield: 1 cup, about 8 servings 1/2 cup good balsamic vinegar  1/2 cup good olive oil 1 tbs Dijon mustard  [1 tbs herbs de Provence] salt and pepper Creme Fraiche can replace all or part of the oil, but then it doesn't keep as well so make less.  Whisk the mustard into the acid.  I like to add herbs de Provence   in a slow, thin stream add the oil whisking it into the acid, mustard mixture season with salt and pepper