Gather your tools: a small mixing bowl and a whisk or a jar with a tight lid.

In your mixing bowl, combine honey, Dijon mustard, fine sea salt, freshly cracked black pepper, and minced garlic. Pour in the balsamic vinegar, whisking gently.

While continuously whisking, slowly drizzle in the extra virgin olive oil. Continue whisking until all ingredients are well combined and emulsified.

Taste your vinaigrette and adjust flavors if necessary by adding more honey or balsamic vinegar.

Transfer the vinaigrette to an airtight jar, seal tightly, and refrigerate for at least 30 minutes.

Shake the jar well before serving, then drizzle over salads, roasted vegetables, or grilled meats.