Combine mint and lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. You should have about 3 tablespoons liquid after straining. Add oil, vinegar, honey and salt; whisk until well combined.Advertisement
Make Ahead Tip: Cover and refrigerate for up to 3 days; bring to room temperature just before serving.
2 1/2 fat