Mince the two cloves of garlic finely. Measure out the olive oil, balsamic vinegar, honey, Dijon mustard, salt, black peppercorns, and Hungarian paprika.

In a mixing bowl or a jar with a tight-fitting lid, pour the measured extra virgin olive oil and aged balsamic vinegar.

Incorporate the minced garlic, raw amber honey, zesty Dijon mustard, pink Himalayan salt, freshly ground black peppercorns, and fiery Hungarian paprika into the bowl or jar with the oil and vinegar.

If using a bowl, whisk the mixture briskly until well combined and slightly thickened. If using a jar, tightly seal the lid and shake vigorously until the ingredients are fully blended.

Take a small spoonful and taste the vinaigrette. Adjust the flavors according to your preference by adding more honey for sweetness, mustard for tanginess, or salt and pepper for seasoning.

Once satisfied with the taste, transfer the vinaigrette to a clean jar or airtight container for storage. Store it in the refrigerator. Before using, let the vinaigrette sit at room temperature for a few minutes and give it a good shake or stir as some separation might occur.

Drizzle this flavorful Balsamic Vinaigrette over your favorite salads, grilled vegetables, or as a marinade for meats.