Whisk all ingredients together until smooth. Store in the fridge for up to 5 days in a clean, tightly sealed jar.
Lemon: I highly, highly recommend using fresh lemon juice and zest for this recipe. Depending on their size/juiciness, you’ll need 1-3 lemons to yield ¼ cup of juice.
Olive oil: I prefer a mild olive oil in this recipe. A strong/bitter one easily overpowers the delicate flavors of the dressing.
Honey: A mild, runny honey works best. Alternatively, use maple syrup. You can technically use granulated sugar, although the honey does help to yield a thicker dressing and dissolves much easier, so there is definitely a disadvantage to using sugar.
Mustard: I use a smooth Dijon mustard, although yellow mustard works as well.
If I’m only making one batch, I’ll whisk it up straight in the salad bowl (no need to dirty another dish!).
If I want a large batch for storage I just add all ingredients to a Weck jar, close the lid, shake and place in the fridge.