In a medium bowl, whisk together the mayonnaise, honey, apple cider vinegar, and Dijon mustard until smooth and fully combined. The mustard acts as an emulsifier, helping the acid and mayo blend seamlessly together. This creates a creamy, cohesive base that will hold all the flavors evenly throughout the dressing.

Add the celery seeds, salt, and freshly ground black pepper to the dressing base and whisk to combine. I recommend grinding your pepper fresh here—it makes a noticeable difference in flavor compared to pre-ground. Let the dressing sit for 2-3 minutes so the celery seeds can soften slightly and release their subtle, slightly sweet flavor into the vinegar and mayo.

Give the dressing a taste. If it needs more sweetness to balance the acidity of the vinegar, add additional honey a teaspoon at a time until you reach your preferred balance. The dressing should taste tangy with a subtle sweetness and a hint of celery flavor—no single element should dominate. Once balanced, your dressing is ready to use immediately or can be refrigerated for up to one week.