½cupextra-virgin olive oil OR neutral vegetable oilsuch as sunflower or safflower
¼cupwhite wine vinegar OR red wine vinegar OR a combo of the two
1 to 2teaspoonshoney
1teaspoonfreshly squeezed lemon juice
3tablespoonsfreshly grated Parmesan
Pinchof red pepper flakes
Freshly ground black pepperto taste
Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may whisk ingredients together in a bowl, process ingredients in a mini food processor, or blend them in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.
The honey mellows out the acidity of the dressing, but you may add more or less, to taste.