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Blend the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, kosher salt, Parmigiano-Reggiano, and basil leaves on medium-high speed until smooth and emulsified.
Pour the dressing into a resealable jar and add the smashed garlic cloves to gently infuse the dressing with flavor.
Refrigerate for a couple of days and then remove the garlic before using.