Place shallots in a small baking pan. Cover them with vegetable oil and bake them at 350 degrees, until the shallots start to brown slightly. Strain the braised shallots from the oil, but reserve the oil. Reserve the shallots for garnish. In a large mixer with the whisk attachment combine the lemon juice, vinegar and mustard. Combine the olive oil and the reserved shallot oil. At a medium speed slowly add the oil to the acids.
Season with salt and pepper.

Honey Lemon Dressing