Combine the shallot olive oil, tarragon white wine vinegar, honey, mustard, a pinch of salt, and a couple of turns of freshly ground black pepper in a small bowl. Use a whisk to mix thoroughly. Or, combine ingredients in a pint jar with a tight-fitting lid and shake well to mix. Taste for seasoning and adjust as needed. Store in the fridge in a resealable plastic container, for up to five days, until ready to use.