In a medium jar or bowl, combine minced garlic, lemon juice, vinegar, Dijon mustard, and kosher salt. Whisk together until blended.

Slowly drizzle in olive oil while whisking until the dressing emulsifies and thickens slightly. Season with black pepper and set aside.

Rinse and trim sugar snap peas and slice radishes thinly. In a large bowl, combine sugar snap peas, radishes, arugula, and feta cheese. Mix gently.

Remove marinated garlic from the dressing and discard. Drizzle about two-thirds of the dressing over the salad and toss gently until well coated.

Taste the salad and add remaining dressing if desired, mixing again.

Transfer salad to serving bowl or plates. Serve immediately for the best quality.