1 TBSP Kikkoman gluten-free soy sauce (the only one I can find which has no sugar!)
OR use Shiro Miso (up to 3 TBSP)
1 TBSP Dijon mustard (bought in bulk from a wholesalers - again, the only sugar free one I could find)
1 TBSP rice malt syrup
1/3 cup apple cider vinegar
1/2 cup extra-virgin olive oil
Mix soy sauce, mustard and rice syrup in a small bowl with a whisk. Whisk in apple cider vinegar, and then drizzle in oil while whisking rapidly. Store in the fridge in a squeezy bottle. Drizzle over salads.