The rough proportions would be something like this given that Cesar dressings are made differently… (Side note from my point of view is that I’d use anchovies)

• Avocado oil: 60-80%
• Lemon juice and/or vinegar: 10-20%
• Water: 0-10%
• Dijon mustard: 1-3%
• Parmesan cheese: 5-10%
• Garlic powder and thyme: less than 1%
• Sea salt and black pepper: 0.1-1%
• Tamari: 0.1-1% (optional)
• Xantham gum: less than 0.1% (optional)

Thyme and vinegar are to taste, but many dressings are 3 parts oil to 1 vinegar. Dijon has vinegar or usually lemon, and often Worcestershire, so I’d suggest 10 - 20% acid in this recipe. Edit: the Kenji recipe posted here looks the bomb.