In a small mixing bowl, combine the Dijon mustard, honey, olive oil, and vinegar. Add a pinch of sea salt and black pepper to taste. Whisk until smooth and emulsified. Set aside.

In a large salad bowl, layer the spring greens mix as the base. Add the sliced cucumber, halved cherry tomatoes, sliced radishes, and shredded carrots.

Drizzle the whisked honey mustard dressing over the salad and gently toss the ingredients until the dressing clings to every leaf and veggie.

Sprinkle the toasted walnuts or pecans and crumble the feta cheese over the salad if desired.

Serve immediately for the freshest taste or store components separately for up to 2-3 days.