In a mini food processor or blender; combine the garlic clove with a handful of parsley and pulse until minced.
Add in the juice of half an orange, honey, balsamic vinegar and both dried basil and thyme.
Secure the lid and with the processor on, drizzle in the olive oil.
Pour the salad dressing into a glass jar, season with kosher salt and black pepper. Place the lid on the jar and store it into the fridge until you are ready to use.
Should last a few weeks if kept with a tight lid in the fridge.