Place the olive oil, fresh lemon juice, Dijon mustard, raw honey, optional minced garlic, sea salt, and ground ginger in a small clear glass bowl or liquid measuring cup. Expect separate oil, lemon, mustard, and honey layers before whisking.

Whisk steadily through the bottom until the honey and mustard loosen, the clear oil line disappears, and the vinaigrette looks evenly golden and pourable with tiny mustard and ginger specks. No sticky honey ribbon should remain.

Use immediately or transfer to a clean covered glass jar. Refrigerate between uses; let chilled olive oil loosen briefly at room temperature, then shake or whisk until evenly golden again.