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In a small bowl, whisk together the oil, vinegar, shallot, mustard, honey, salt, and pepper until emulsified, 1 to 2 minutes.
Alternatively, in the base of a blender or food processor, combine the oil, vinegar, shallot, mustard, honey, salt, and pepper. Blend until creamy and smooth, 2 to 4 minutes.
Store refrigerated in an airtight container for up to 1 week.