Juice the lemon and zest if desired: roll the lemon on the counter to release juices, then halve and squeeze. Zest before juicing to catch every fragrant scrap of peel.

Mince the garlic finely so it melts into the dressing; if you prefer a smoother feel, grate the garlic on a microplane.

In a medium bowl, combine lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Whisk briskly until the mustard begins to suspend the liquids.

Slowly stream in the olive oil while whisking constantly. You will see the dressing start to thicken and turn glossy — that’s the emulsification magic. Taste and adjust salt, pepper, or sweetness.

Stir in chopped fresh herbs if using. Let the dressing rest 10 minutes at room temperature so the flavors settle.

Serve immediately, or transfer to a jar with a tight-fitting lid and refrigerate. Shake well before using if it separates.