Add the ingredients to a medium-sized bowl or a jar with a tight-fitting lid.
Whisk together until evenly combined, or close the lid and vigorously shake for a few seconds to emulsify. Taste and adjust the seasonings, if desired.
Toss with your favorite salad.
Store leftover vinaigrette in an airtight container the refrigerator for up to 48 hours. The vinaigrette will separate after a few minutes since there’s nothing to keep it emulsified. Simply shake or re-whisk to bring it back together before using.
If your honey is very thick, you might want to briefly microwave it to thin it out. 10 seconds should do the trick.I use a microplane zester to grate the garlic. You can also finely mince it,Got leftover orange? Try making my simmering stovetop potpourri!