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3 to 4 Servings

1/4 cup fresh Lemon Juice - about 1 1/2 lemons

2 TB Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Sea Salt

1/2 tsp Black Pepper

3/4 tsp Garlic Powder

Fresh Oregano, finely chopped to taste, start with 1/2 tsp

1/4 cup Extra Virgin Olive Oil

Combine everything, except for the olive oil, in a mini-food processor or blender, and blend until thoroughly combined.  Add in olive oil and blend until emulsified.  Store in the fridge for up to a week.