Place olive oil in a mason jar. Add chopped shallot, red wine vinegar, honey, Dijon mustard, Kosher salt, and a generous pinch of black pepper.
Seal tightly with a lid, then shake. Alternatively, can whisk until emulsified. Taste and adjust seasoning as needed.
Shallot vinaigrette will keep for up to 1 week in a fridge. Store in an airtight container. Bring to room temperature to loosen oil (it will congeal a bit as it cools) before serving.