In a mixing bowl, combine the extra virgin olive oil, aged balsamic vinegar, and Dijon mustard. Whisk until well combined.

In a pan, sauté the minced garlic cloves and finely minced shallot over medium heat until they release their aroma and turn slightly golden. Remove from heat and allow to cool.

Once cooled, add the sautéed garlic and shallots to the vinaigrette base.

Drizzle in the honey and whisk vigorously to emulsify the ingredients. This will create a smooth and harmonious blend of flavors.

Season the vinaigrette with salt and pepper according to your taste preference. Remember that the flavors will meld as the vinaigrette rests.