In a small mixing bowl, whisk together 2 tablespoons of honey, 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon fine sea salt, freshly crushed black pepper, and 1 minced garlic clove until well-blended.

While whisking continuously, gradually add in 3/4 cup of extra virgin olive oil and whisk until emulsified and smooth.

Transfer the vinaigrette into a clean mason jar with a tight lid for storage and easy shaking.

Refrigerate for a fresher flavor or keep at room temperature for quick access, but use within a week if stored this way.

Shake the jar before using to recombine any separated ingredients.