I'm with Gunnar on this,
Vinaigrette= oil and vinegar
=they don't mix.
Once you emulsify it, it becomes a.....(drum roll please) Emulsion.
If you want an emulsion without the gums and starches, use a natural starch: Over cooked rice (NOT Unkle Bens) Toss in a handfull of overcooked rice and the vinegar/acid you want to use into a blender, then add in your oil.
Of course, you could also use egg yolks.......................