Shell Pea, Carrot & Arugula Salad with Feta

• 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.