Place jalapeño, garlic clove, and ginger in the bowl of a food processor; pulse until finely chopped. Pour in the lime juice, honey, balsamic, salt, pepper, and cilantro leaves; pulse until well blended.
Leave the food processor running and slowly pour in the olive oil until incorporated.
Taste and adjust seasoning, if necessary.
Use on leafy or bean salads or as a marinade for grilled chicken or beef.
Leftovers can be stored (sealed) in the refrigerator for up to 4 days.