Measure out 1/2 cup of balsamic vinegar.

Grind 1/4 tsp of black pepper.

Mince the garlic clove.

Measure 1/8 tsp of Cayenne Pepper powder.

Pour 1 cup of extra-virgin olive oil.

Measure 1/4 cup of pure honey.

Have Kosher salt and Dijon mustard ready.

In a mixing bowl or a jar with a tight-fitting lid, combine the 1/2 cup of balsamic vinegar and 1 tsp of Dijon mustard.

Add the minced garlic clove to the bowl.

Sprinkle in the freshly ground black pepper and Cayenne Pepper powder. Adjust the Cayenne Pepper amount based on your spice preference.

Pour in the 1/4 cup of pure honey to add sweetness to the vinaigrette.

Whisk or shake the mixture vigorously to combine the ingredients thoroughly. Ensure the honey dissolves and blends well with the vinegar.

While continuously whisking or shaking, slowly drizzle in the 1 cup of extra-virgin olive oil. This helps emulsify the vinaigrette, creating a smooth and well-integrated dressing.

Taste the vinaigrette and add Kosher salt as needed to achieve the desired level of saltiness. Remember to add salt gradually, tasting as you go.

Whisk or shake the vinaigrette one final time to ensure all ingredients are fully incorporated.

Use the Balsamic Vinaigrette immediately on your favorite salads or store it in a sealed container in the refrigerator for later use. Before using it again, give it a good shake or stir to re-emulsify.