Add oil, vinegar, mustard and honey to a small mason jar. Season with 2 pinches of salt and several turns of black pepper. I like to over-season this vinaigrette, so I don't have to add any additional salt to the salad greens. Also add any of the optional add-ins here. Secure the lid on the mason jar, and shake until well-combined. Season to taste with additional kosher salt and black pepper.