In a medium bowl, whisk together the vinegar, Dijon, minced garlic, salt, and pepper. While continuously whisking, slowly and steadily stream in the oil. Whisk until glossy and emulsified. Taste and, if the vinaigrette is too acidic, whisk in 1 to 3 teaspoons of honey (how much is needed will depend on the sweetness and acidity of the vinegar).
Store leftovers in a sealed container in the refrigerator for up to 1 month; allow to come to room temperature and shake well before serving.
Instead of whisking in a bowl, you may alternatively make this vinaigrette in one of two ways:
Measure the ingredients into a jar, screw on the lid, and vigorously shake.
Blend the ingredients together in a blender or mini food processor.