Grate lemon zest and then squeeze out the lemon juice into a bowl. Add the zest.
Mince the garlic and add. (I have minced one clove, and have chopped one more clove into larger pieces. However you could mince both into very small pieces or crush the garlic into the lemon juice instead.)
Add honey, salt and pepper and whisk briskly. Or pour all the ingredients except the olive oil into a jar, close the jar tightly with its lid and shake it vigorously so the ingredients blend.
Pour the olive oil in a slow drizzle into the honey lemon mixture, whisking all the while until the oil emulsifies.
Set in the fridge to chill and for the flavours to set, for 10 minutes. This dressing may be used for upto a week if tightly covered and kept in the fridge, and only a dry spoon is used.
I added extra virgin olive oil, but you could use a sunflower oil instead, or a tablespoon of olive oil and a tablespoon of sunflower oil.