In a one-gallon container, add vinegar, mustard, chopped green onions, garlic and honey. While blending on high speed, slowly pour olive oil. Blend in bucket until emulsification occurs with immersion blender or a food processor. Add pepper and salt; stir. Can be served tossed or on the side. This flavorful, but light dressing can be stored up to 10 days in the cooler. Best if made and tossed with lentils and vegetable 24 hours and stored cover in a 41 degree of lower refrigeration. Save a small amount of the dressing to drizzle on salad when serving.