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In a large bowl combine the honey, dijon mustard, lemon juice, white balsamic vinegar, dill and a pinch of salt.
Slowly drip the olive oil into the bowl and whisk in a circular motion to combine the honey mustard base with the oil.
Continue adding the olive oil until you see the emulsification happening.
Increase the stream of the remaining olive oil and whisk it all well together.
Adjust the seasoning with lemon and salt if needed.
Keep refrigerated for 2-3 weeks.