In a large mixing bowl, combine mixed spring greens, sugar snap peas, green peas, sliced radishes, and thinly sliced red onion. Toss gently to distribute.

In a separate bowl, combine olive oil, lemon juice, lemon zest, Dijon mustard, honey, sea salt, and black pepper. Whisk or shake vigorously for 30 seconds until emulsified.

Drizzle dressing over the salad mixture and toss gently with salad tongs for 15 seconds until evenly coated.

Serve on a platter or in individual bowls, discarding excess dressing. Garnish with chives and feta cheese if desired.