While whisking steadily, add the extra-virgin olive oil in a slow, thin stream. Gradual addition allows the oil to blend with the vinegar rather than separating. This technique helps create a balanced dressing with a smooth texture.

Continue whisking for another twenty to thirty seconds. The dressing will begin to look slightly creamy and unified. Dijon mustard helps stabilise the mixture, allowing the oil droplets to stay suspended within the vinegar.

Pause and observe the texture of the dressing. A well-emulsified vinaigrette should appear glossy and evenly blended. Taste a small spoonful to ensure the balance of tangy vinegar, mild sweetness from honey, and savoury garlic feels harmonious.

Pour the vinaigrette into a small jar or an airtight container if you won't be using it immediately. The dressing can be refrigerated for up to five days. Shake the jar well before serving because natural separation may occur over time.