Whisk the red wine vinegar, honey and dijon in a medium bowl to combine. Slowly add the olive oil while whisking to create an emulsion. Add more honey to adjust sweetness and season with salt + pepper to taste. Add the sliced shallots to the vinaigrette and let sit for a few minutes.
Placed the tomato slices around the plate with a slice of shallot on top of each. Add the sunflower sprouts to the middle of the plate, creating as much height as possible.
Drizzle the vinaigrette over all ingredients and season with a little salt + pepper.
Add some goat cheese or shaved parmesan to add another element of richness.