In a medium mixing bowl, whisk together ¼ cup of white balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, 1 teaspoon of Italian seasoning, and a pinch of salt until evenly combined.

While continuously whisking, slowly pour in ¾ cup of extra virgin olive oil in a steady stream until the vinaigrette thickens and becomes glossy.

Taste the vinaigrette and adjust seasoning; add more honey for sweetness or more vinegar for tang.

Pour the vinaigrette into a clean jar with a tight-fitting lid for storage. Refrigerate for up to a week.