Steep the rosemary sprigs in vodka overnight. The next day, combine vodka, rosemary sprigs, Banyuls vinegar and honey and bring to a simmer over low heat, stirring to blend. Remove from heat and allow to cool.
Add this mixture to a food processor with shallot and mustard and blend thoroughly. On low speed, slowly dribble in the oil until vinaigrette is emulsified. Using a thick sieve, strain out larger rosemary parts so that only light specks of the herb remain. Salt and pepper to taste, then drizzle over greens and serve. Extra dressing will keep for up to a week in the refrigerator.