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Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
Place radishes in a serving bowl.
Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.