Using a small food processor, combine the anchovies and garlic paste. Add the lemon juice, mustard and honey and mix until smooth. With the food processor running, slowly add grape seed or canola oil and olive oil. Stop the machine and, using a romaine leaf, taste the dressing, add salt, pepper and more lemon juice as needed, pulsing another second or two to mix. (This can also be done by hand: on a cutting board, using a chef’s knife, chop and mash the anchovies and garlic into a paste. Add them to a medium bowl and stir in the juice. of lemon, mustard and honey. Whisk oils in dressing until emulsified and thick. Season to taste with S&P.