Combine the Base: In a small mixing bowl or a glass jar with a tight-fitting lid, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, sea salt, and black pepper.

Whisk the Base: Whisk these ingredients together vigorously for about 30 seconds. You want to ensure the salt has dissolved and the mustard and honey are fully incorporated into the vinegar.

Create the Emulsion (Whisk Method): While whisking continuously, begin to add the extra virgin olive oil in a very slow, thin stream. Don't rush this part. I find that pouring it slowly from a measuring jug gives me the best control.

Watch it Thicken: As you continue to whisk and add the oil, you'll see the mixture start to thicken and become opaque. This is the emulsion forming. Continue until all the oil is incorporated and the dressing is smooth and slightly creamy.

Alternative (Jar Method): If you're using a jar, simply add all the ingredients, screw the lid on very tightly, and shake it energetically for about 30-45 seconds. The dressing should emulsify and look creamy. This is my go-to method for a quick weeknight salad.

Taste and Adjust: Dip a piece of lettuce or a spoon in to taste the dressing. Does it need more salt? A little more honey for sweetness? A bit more pepper? Adjust the seasonings now to suit your preference.

Rest the Flavours: For the best results, let the dressing sit at room temperature for at least 15 minutes before serving. This gives the garlic time to mellow and the flavours to meld together beautifully.