To a blender pitcher add vinegar, mustard, honey, and shallot; blend until smooth, scraping down sides with rubber spatula as necessary.
With blender running, add olive oil in a steady stream; blend until just emulsified. Season to taste with salt and pepper, blending to combine. Transfer to serving pitcher and refrigerate until ready to serve.
If olive oil solidifies in refrigerator; remove 15-30 minutes before serving to warm and liquify. Whisk vinaigrette to combine before serving.