Honey, mustard, salt, pepper, crushed garlic. Stir with a fork to combine (you can use a whisk if you're using minced garlic, the crushed garlic clove tends to get caught in the wires).
Add balsamic vinegar and stir. Gradually add extra virgin olive oil, whisking with a fork to incorporate. Stir until fully emulsified.
Store in a jar with lid. Keep in the fridge.