In a small bowl, whisk together shallot, lemon juice, vinegar, mustard, honey then season with salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning as desired. Makes about 1 cup of vinaigrette.
Serving suggestions: mix with warmed lentils, wilted kale and tomatoes, drizzle over grilled asparagus, or dress a baby spinach salad (with pistachios, beets, goat cheese and red onion).