Add all of the ingredients to a jar with a tight-fitting lid and shake vigorously until very well combined. The vinaigrette should be slightly thicker and a little bit creamy looking when it's mixed.
50 ml olive oil, 2-3 tablespoons vinegar, 1 teaspoon honey, ½ teaspoon dijon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper
Use immediately or refrigerate for up to five days. The dressing will separate and may harden when chilled. Let it come back to room temperature and shake again before use.
Notes
This makes about 80-100 ml, or about ⅓ cup.The type of vinegar you use and your preferences in terms of acidity will inform how much you want to add. Stronger vinegars - white wine, red wine, and apple cider - will need less, and sweeter vinegars - balsamic, berry - might need a bit more. Taste and adjust.