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Scrub ginger of dirt and peel (leaving a little skin in the crevices is okay).
Chop the ginger, carrots, and shallot into ½-inch pieces, then add to a blender.
Add the garlic, rice wine vinegar, mustard, honey, and salt to the blender and puree. It will not puree to be smooth, but it will once you add the oil.
Add the oil and blend on high until smooth.
Taste and adjust with salt and more honey.
Store in an airtight container or jar in the fridge for up to 1 week.