Whisk all ingredients together and keep the dressing in a clean, well-closed jar in the fridge for up to 3 days.
Notes
Ingredient notes
Olive oil: The olive oil is quite prominent in this dressing, so make sure to use an oil you like the taste of.
Red wine vinegar: White wine vinegar is a great substitute if you don't have the red wine vinegar, although I will say that the red wine vinegar does lend a special character to this recipe. You can also use all lemon juice, if you prefer.
Lemon juice: I highly recommend freshly squeezed here, but bottled is perfectly fine if that's all you have on hand.
Honey: A mild, runny honey works best in this recipe.
Mustard: I use a smooth Dijon mustard, but yellow mustard works just as well.
Recipe tips
The vinegar sets at the bottom of the dressing, which is normal. It's easiest to get the dressing just right with a small whisk, but a fork or simply shaking the jar works as well.
Store the dressing in the fridge in a tightly closed jar for up to 5 days.