1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
sea or kosher salt, to taste
fresh-cracked pepper, to taste
3-4 cups baby arugula
4 carrots, shaved into ribbons with a vegetable peeler
1 1/2 cup freshly shelled peas
3/4 cup freshly-crumbled feta
Whisk together the lemon juice, mustard and paprika in the bottom of a large bowl. Slowly whisk in the olive oil; season with salt and pepper. Add the arugula, carrots and peas to the bowl; toss to combine. Transfer the salad to a platter and top with feta.
Recipe adapted from The Kitchen Sink Recipes