Ingredients:

  • 180 ml extra-virgin olive oil
  • 60 ml aged balsamic vinegar
  • 45 ml raw honey
  • 10 g Dijon mustard
  • 1 large clove garlic, finely minced
  • 3 g fine sea salt
  • 1 g freshly cracked black pepper

Instructions:

  1. Combine the balsamic vinegar, raw honey, minced garlic, and Dijon mustard in a wide-mouth glass jar.
  2. Stir the initial ingredients briefly to ensure the honey begins to dissolve into the acidic vinegar.
  3. Pour the extra-virgin olive oil into the jar. Secure the lid tightly to ensure a leak-proof seal.
  4. Shake the jar vigorously for 30–45 seconds. The high-velocity agitation will create a stable emulsion, transforming the ingredients into a singular, opaque mahogany fluid.
  5. Perform a texture and seasoning check by dipping a leaf of greens into the dressing. Adjust salt or honey as needed to balance the acidity.