One of the family's favorite dressings is goat cheese, smashed with a fork until somewhat creamy, minced shallot, s&p, and added buttermilk until the desired consistency. I always add a dash of vinegar but the buttermilk is acidic just enough to not require the vinegar. Blue cheese may be substituted for the goat.
Also, I think I've mentioned it before, I've lightly whipped cream until it thickens slightly (not full whipped cream) added shallot and used it on a delicate lettuce, like butter/bibb. I also add a bit of vinegar to mine but you don't need to (if you don't like it).
Good luck.