In a medium bowl, combine red wine vinegar, Dijon mustard, minced garlic, and honey. Season with salt and pepper. Whisk or shake until well combined.

While whisking, slowly drizzle in olive oil. Continue whisking until the mixture thickens and emulsifies.

Gently fold in crumbled blue cheese, mashing with a spatula until the desired chunky yet creamy consistency is achieved.

If too thick, add water a tablespoon at a time until the desired consistency is reached.

Taste and adjust seasoning with salt or black pepper as needed, adding lemon juice for brightness if desired.

Transfer vinaigrette to an airtight container and refrigerate for up to 5 days. Shake before serving.