Instructions

• Bring a pot of water to a boil and blanch the peas for 1 minute, then drain and immediately rinse under cold water to stop cooking.
• In a small bowl, whisk together lemon juice, olive oil, white wine vinegar, honey, salt, black pepper, and red pepper flakes to make the vinaigrette.
  2 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, ¼ teaspoon salt, ⅛ teaspoon black pepper, ¼ teaspoon red pepper flakes
• In a large bowl, combine the blanched peas, mint leaves, red onion, baby arugula, feta cheese, and toasted almonds.
  ½ cup mint leaves, ¼ cup red onion, 1 cup baby arugula, ½ cup feta cheese, 2 tablespoon toasted almonds
• Pour the lemony mint vinaigrette over the salad and toss gently until well coated.
• Serve immediately or chill in the refrigerator for 15 minutes to let flavors meld.