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In a bowl or jar, whisk together balsamic vinegar, shallot, garlic, honey, Dijon mustard, dried herbs, salt, and pepper.
While whisking, drizzle oil into the mixture into a slow and steady stream. The dressing will emulsify and become smooth and glossy. (Alternately, add all ingredients to a mason jar, seal the lid tightly, and shake until emulsified.)
Season to taste with additional salt and pepper.
Store, tightly covered, in the refrigerator for 5-7 days. Let stand at room temperature for 10-15 minutes before serving. Shake or re-whisk if the vinaigrette starts to separate with storage.