Finely grate the zest of one lemon into a container and set it aside.

Juice the zested lemon and an additional lemon until you have about 6 tablespoons of lemon juice, pouring it into the container with the zest.

Add the grated garlic, kosher salt, honey, Dijon mustard, ground ginger, and black pepper to the lemon juice mixture and whisk until well combined.

Slowly pour in the olive oil and neutral oil while whisking vigorously to emulsify the mixture.

Transfer the vinaigrette to an airtight container and store it in the refrigerator for up to one week, shaking before use.