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.