In a small bowl or a jar with a tight lid, whisk the lemon juice with the grated garlic, Dijon mustard, sea salt, black pepper, and honey until the salt dissolves. This step lets the aromatics infuse the acid and sets up a balanced foundation.

While whisking briskly, drizzle the olive oil in a thin, steady stream. If using a jar, pour in the oil, secure the lid, and shake vigorously for about 30 seconds. Consistent motion breaks the oil into tiny droplets so the dressing turns silky and cohesive instead of separating.

Dip a lettuce leaf or spoonful to sample. If it tastes too sharp, whisk in another splash of olive oil or a pinch of honey to soften the acidity. Adjust salt and pepper to your liking.

Add optional thyme

Stir in fresh or dried thyme for an herbal lift, or leave it out for a classic version.

Let the vinaigrette sit for five minutes so flavors meld. Use right away, or pour into a clean jar, seal, and refrigerate for up to one week. Olive oil firms when cold, so let the jar stand at room temperature for five minutes, then shake or whisk until fluid before each use.