1 medium lemon
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp honey
1 tsp dried oregano
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
60g feta cheese
Juice 1 medium lemon until you have 2 tablespoons and pour into a blender or food processor fitted with the blade attachment. Add olive oil, red wine vinegar, honey, dried oregano, Dijon mustard, kosher salt, and black pepper. Process until combined, about 10 seconds.
Add feta cheese and process until well-combined and the cheese is broken up into very small bits, 5 to 15 seconds. Use immediately or refrigerate in an airtight container for up to 4 days. Let come to room temperature and whisk or shake before serving.