In a small mason jar, add vinegar, olive oil, salt, pepper, and honey. Close the lid tightly and shake vigorously, until it combines.
When ready to serve, pour half the dressing onto the salad and gently toss it. Add more if needed.
Notes
Balsamic vinegar: Search for Italian balsamic vinegar, which is of higher quality and has a mellow tartness. Or, opt for white balsamic vinegar instead.
Honey: Adding the honey last with the same measuring spoon you used for the oil ensures it slips right off the spoon.
Variations: Add 1 teaspoon Dijon mustard or 1 clove of finely grated garlic.
Salad Dressing Tip: When dressing salad, always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn't drip to the bottom of the bowl.
Note: The nutrition facts below are my estimates based on a serving size of 1 tablespoon. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.