Place the minced shallot in the bottom of a salad bowl and sprinkle with the salt. Let it rest for at least 10 minutes, or up to an hour. (The salt mellows the sharpness of the shallot.)
Once the shallot has rested, add the Dijon, pepper, honey, and vinegar, and whisk to combine. While whisking, drizzle in the olive oil until emulsified. Alternatively, you may add everything to a jar with a tight-fitting lid and shake to emulsify.
Storage: The vinaigrette can be kept in a sealed container in the refrigerator for up to 1 week. Allow it to come to room temperature before using and shake or whisk before using.