Add the shallot, Dijon mustard, honey, tarragon, vinegar, salt and pepper to an 8oz jar. Close lid and shake vigorously to combine.

Add the olive oil, close the lid and shake again until all ingredients are emulsified and combined. Taste and adjust seasoning.

Any unused dressing can be stored in the refrigerator for up to 2 weeks. Bring dressing to room temperature and shake well before using.