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Finely grate the zest of 1 medium lemon (about 2 packed teaspoons) into a small jar or bowl.
Juice the zested lemon plus a second lemon until you have 6 tablespoons, then add to the jar.
Add 1 finely grated garlic clove, 1 teaspoon kosher salt, 2 teaspoons honey, 1 teaspoon Dijon mustard, ¾ teaspoon ground ginger, and ¼ teaspoon black pepper.
Whisk or seal the jar and shake until combined.
Add ¼ cup olive oil and 2 tablespoons neutral oil.
Whisk or seal the jar and shake until combined and emulsified.