In a large salad bowl, toss together the mixed spring greens, sugar snap peas, green peas, thinly sliced radishes, and red onion.

In a small bowl or jar, combine olive oil, lemon juice, lemon zest, Dijon mustard, and honey. Whisk vigorously until emulsified.

Drizzle the lemon vinaigrette over the salad mixture and gently toss with tongs.

Transfer the dressed salad to a serving platter or individual bowls.

Sprinkle finely chopped chives and optional feta cheese over the salad before serving.