2 tablespoons honey 1 1/2 tablespoons Champagne vinegar, more as desired 1 tablespoon fresh lemon juice with pulp 1 1/2 teaspoons lemon zest 1 1/2 teaspoons whole grain mustard, more as desired 1 1/2 teaspoons minced garlic 3/4 cup light olive oil Sea salt Freshly ground black pepper

Step 1 In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.

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