Line a baking sheet with parchment paper or foil.

Combine sugar, corn syrup, honey, and cup water in a deep, heavy saucepan. Stir over medium-low flame until sugar dissolves.

Increase the flame to high and bring to a boil. Cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns pale amber.

Working quickly, add baking soda (mixture will foam dramatically); whisk quickly just to combine.

Immediately pour mixture over prepared sheet (do not spread). Let stand undisturbed until cool, about 20 minutes.

Hit honeycomb candy in several places with the handle of a knife to crack into pieces.

Combine all dressing ingredients, mixing well.

In a large bowl, combine all salad ingredients. Toss gently until thoroughly mixed.

Immediately before serving, pour dressing over salad and toss to coat.

Sprinkle liberally with honeycomb crunch.