Rinse and dry the basil leaves (a salad spinner works well).
Place the salt, honey, mustard, shallot, and basil in a food processor or blender.
Pulse several times, to combine.
Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
With the food processor or blender running on low, slowly pour in the olive oil into through the cap in the center of the lid.
Once all of the olive oil has been blended in, turn off the processor or blender. Scrape the sides down again Add the mayonnaise, cover, and pulse again until the mayonnaise has also been fully incorporated into the dressing.
If you want to lighten this recipe up a bit, feel free to use some Greek yogurt instead of mayonnaise or light mayonnaise. Store covered in the fridge for up to 5 days.Believe it or not, this recipe was adapted from an old Burger King restaurant card.
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