Adapted from Serious Eats

1 shallot, peeled and minced fine

1 sprig of green garlic, white and pale green part, sliced or minced fine

2 teaspoons Dijon mustard

3 tablespoons red wine vinegar

1 tablespoon water

1 teaspoon honey

¾ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Put everything into a jar with a tight fitting lid. Shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.