In a small bowl or large measuring cup, whisk together the vinegar, lemon juice, Dijon mustard, honey, salt, and pepper.
While continuing to whisk, gradually stream in the olive oil until all of the ingredients are completely combined. You can also use a jar with a tight-fitting lid to just shake together all of the ingredients.
Taste and season with additional salt and pepper, if desired.
Drizzle over salad greens; toss to coat.
Don't have a fresh lemon? Omit the lemon juice entirely, or replace it with extra vinegar.
For a stronger lemon flavor, grate some fresh lemon zest into the dressing.
If you don't like any sweetness in your dressing, omit the honey. You can also substitute maple syrup for the honey, or add more sweetener to taste.
Season the dressing with about 1 ½ teaspoons of pressed, grated, or finely minced fresh garlic (about 1 large garlic clove), shallots, or onions.
Double all of the ingredients to make a bigger batch of dressing, or cut the ingredients in half for a smaller portion.
Use a good quality extra-virgin olive oil, since it brings so much flavor to the vinaigrette.
Stream in the olive oil slowly while whisking continually. This helps emulsify the dressing, bringing all of the ingredients together. Alternatively, you can shake the ingredients together in a mason jar.
Taste the vinaigrette by dipping a piece of lettuce or other salad greens into the dressing. This will give you a better sense for how the vinaigrette will actually taste on your salad.
Adjust the amount of salt and pepper to suit your personal taste preferences. I also like to season the lettuce greens with salt and pepper.
If using delicate lettuce or baby greens, wait to dress the salad until you're ready to serve. If you're using sturdier greens, like kale, you can toss the salad in advance and let it sit in the fridge for a few hours.
Store the vinaigrette in an airtight container with a tight-fitting lid. This makes it easy to shake up the ingredients when you're ready to enjoy it again, since the oil and vinegar will naturally separate as the dressing settles. Store the jar of vinaigrette in the refrigerator for up to 5 days.If you omit the lemon juice, you can store this vinaigrette at room temperature for several weeks.