Whisk together the honey, Dijon, and white balsamic vinegar until combined. While whisking, slowly drizzle in the olive oil incrementally to emulsify into the vinegar (it’s okay to put the bottle down periodically). Add the garlic, if using. Season to taste with Kosher salt and black pepper.

Combine the balsamic vinegar and sugar in a small saucepan over medium-high heat until small bubbles appear. As the mixture heats, stir to ensure that the sugar dissolves completely. Reduce the heat to medium-low and simmer for about 10 minutes. The goal is to reduce the vinegar just until it coats the back of a spoon. Remove from the heat immediately as it will continue to thicken as it cools.

Prepare the salad dressing and balsamic glaze if not using store bought. Bring 4 qts water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is ⅔ full. Add the asparagus to the boiling water and cook for 1 minute. Remove the asparagus from the water and plunge into the ice bath. Drain the asparagus, pat dry gently with a paper towel, then cut into ½ inch pieces. Coarsely chop the artichoke hearts and add to bowl with asparagus. Add the white beans to bowl. Add appx. ½ cup dressing to bowl and toss thesalad. Season salad to taste with Kosher salt and black pepper. Divide the salad between four plates and top each plate with ½ ball of Burrata. Drizzle each salad with balsamic glaze. Garnish with lemon zest, if desired.