How do I make good balsamic vinaigrette dressing?

So, this is like the easiest recipe ever, yet I can’t figure it out.

Every time I try, it comes out with the olive oil taste and texture overpowering everything else – a very oily and strange tasting concoction. Most recipes call between 25–50% vinegar to olive oil ratio and I have gone as far as 75%, to no avail. At first I thought it might have been because I was using extra virgin olive oil, but this is included in some recipes?

I have tried following some simple recipes (i.e., just the oil and vinegar) to ones that involve other powders and such thinking that might solve it by giving the dressing more body.

Any tips?