In a medium bowl, combine olive oil, apple cider vinegar, Dijon mustard, honey (if using), and minced garlic. For the zesty lime version, add the lime juice and zest.
Whisk vigorously for 30-60 seconds until the mixture emulsifies and thickens slightly. The dressing should become more opaque as it emulsifies.
Season with salt and freshly ground black pepper, starting with 1/4 teaspoon of salt and adding more to taste.
Taste the dressing and adjust as needed. For more acidity, add additional vinegar or lime juice; for more sweetness, incorporate more honey; for more depth, add a pinch more salt.
If using fresh herbs, fold them in gently after the dressing has emulsified.
Transfer to a sealed glass jar or container with a tight-fitting lid. Store in the refrigerator for up to one week, shaking well before each use.
