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Heat the oven at 400°F or 205°C.
Add the strawberries, shallots to a baking sheet. Drizzle with olive oil. Season with salt. Bake for 18 to 20 minutes, the strawberries start releasing their juices.
Add the roasted shallots and strawberries to a blender or food processor. Roughly deglaze the baking sheet with the balsamic vinegar.
Add the mustard, salt, pepper, honey, and vinegar to the blender. Start blending and slowly drizzle olive oil in to emulsify.
Store in the fridge up to a week.