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Finely grate the zest of 1 medium orange and 1 large lemon until you have 1 teaspoon zest from each. Transfer to a small jar or bowl.
Juice the zested orange until you have ¼ cup and add to the jar.
Juice the zested lemon until you have 3 tablespoons and add to the jar.
Add 1 teaspoon honey, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Whisk or seal the jar and shake until combined and the honey is dissolved.
Add ¼ cup extra-virgin olive oil and 2 tablespoons neutral oil. Whisk or seal the jar and shake again until combined and emulsified.