Trim off the tough bottom ends of the garlic scapes and roughly chop them.

Combine the chopped garlic scapes, white wine vinegar, Dijon mustard, honey, salt, and pepper in the bowl of a food processor or high-speed blender.

Pulse the ingredients several times until the scapes are finely minced and well combined with the vinegar mixture.

With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the dressing emulsifies and thickens slightly.

Taste the vinaigrette and adjust seasoning if necessary. If the dressing is too thick, add water, one teaspoon at a time, until the desired consistency is reached.

Transfer the vinaigrette to an airtight jar. It can be used immediately or chilled for up to one week. Shake well before serving.