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Juice 1 medium lemon until you have 2 tablespoons and pour into a blender or food processor fitted with the blade attachment. Add ¼ cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey, 1 teaspoon dried oregano, 1 small peeled garlic clove, ½ teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Process until combined, about 10 seconds.
Add 2 ounces 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.