Prepare the Vinaigrette: In a small bowl or a glass jar with a lid, combine the olive oil, fresh lemon juice, Dijon mustard, and honey. Whisk vigorously or shake the jar until the dressing is creamy and emulsified. Season with a pinch of salt and a few grinds of black pepper. Taste and adjust seasoning if necessary, then set aside.

Blanch the Vegetables: Bring a small pot of salted water to a boil. Prepare a bowl of ice water. Add the asparagus to the boiling water and cook for 60-90 seconds until bright green and tender-crisp. Immediately transfer the asparagus to the ice water with a slotted spoon to stop the cooking. Once cool, remove, pat dry, and cut into bite-sized pieces. If using fresh peas, blanch them for 60 seconds in the same water. If using frozen peas, simply thaw them.

Assemble the Salad Base: In a large salad bowl, combine the thoroughly dried spring greens, the blanched and chopped asparagus, the peas, and the thinly sliced radishes. Gently toss the ingredients together to distribute them evenly.

Dress and Serve: Just before serving, drizzle about half of the vinaigrette over the salad. Gently toss with hands or salad tongs to lightly coat every leaf. Transfer the salad to a serving platter or individual bowls. Sprinkle the crumbled feta and toasted nuts over the top and serve immediately.