Prep the peas. If using fresh peas, blanch them in boiling salted water for 1–2 minutes until bright green and just tender. Drain and plunge into ice water, then pat dry. If using frozen peas, thaw under cool water and pat dry.

Make the lemon vinaigrette. In a small jar or bowl, whisk together lemon zest, 3 tablespoons lemon juice, Dijon, honey, a pinch of salt, and pepper. Slowly whisk in the olive oil until the dressing looks glossy and slightly thick. Taste and adjust—add more lemon for brightness or a touch more honey to soften the tang.

Toast the nuts or seeds. Warm a dry skillet over medium heat. Add your nuts or seeds and toast, stirring, for 2–4 minutes until fragrant and lightly golden. Transfer to a plate to cool, then roughly chop if needed.

Prep the greens and herbs. Rinse and dry the arugula thoroughly so the vinaigrette clings. Stack and slice the herbs into ribbons or chop finely.

Combine the base. In a large bowl, add arugula and peas. Drizzle with about half the vinaigrette. Toss gently with clean hands or tongs until the leaves are lightly coated.

Add the toppings. Sprinkle in the herbs, most of the nuts or seeds, and most of the cheese. Toss again briefly. Add more dressing as needed so everything is lightly glossed, not soggy.

Finish and serve. Transfer to a platter or individual bowls. Top with remaining nuts or seeds and cheese. Add a crack of black pepper and a squeeze of lemon if you like. Serve right away.