1/4 cup honey
1/3 cup olive oil
1/4 cup cider vinegar
Pinch salt
Roughly chop or tear basil leaves (to give them a head start), and combine all ingredients in a blender and puree until dressing is smooth. There will be small basil flecks. (If you have an immersion blender, you can try that instead.) Pour into a jar and refrigerate before serving. Keeps for a week or more in the refrigerator.