Place the minced garlic and shallot in a small bowl. Add the champagne vinegar, Dijon mustard, honey, lemon juice, salt, and black pepper. Whisk well until the mixture is fully blended.

Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is smooth and emulsified.

Taste the vinaigrette and adjust seasonings if needed. Pour the dressing into a jar or serving bowl. Store any leftovers in a sealed container in the refrigerator and let it come to room temperature before using. Shake or stir well before serving.