Add extra virgin olive oil, champagne vinegar, Dijon, honey, salt, and 10 to 20 cranks of cracked pepper to a jar with a tight-fitting lid. This is optional, but add shallot or garlic if desired.
Place the lid on the jar and shake until thoroughly combined and emulsified. (If you do not have a jar, simply use a bowl and whisk together with a small whisk or a fork.)
Taste and adjust following the salt-fat-acid triangle: If it tastes too salty , add a bit more extra virgin olive oil. If it tastes too acidic , add a bit more salt. If it tastes too fatty , add a bit more vinegar. If it needs a bit more sweetness , add a little more honey.
Then re-mix and taste again.
Set the vinaigrette aside to use on salad, over roasted vegetables or simply save for later. This will keep well in the fridge for up to 2 weeks.
