Slice the watermelon radishes paper-thin using a mandoline or sharp knife—this thinness is crucial for their delicate texture and beautiful color to shine through. Segment the navel oranges by cutting away the peel and pith, then carefully slice between the membranes to release individual segments. Chop the fresh chives and have the arugula, feta, and toasted walnuts ready. I like to do all my prep first so assembly stays fresh and the greens don't wilt from sitting around.

Whisk together the extra virgin olive oil, balsamic vinegar, honey, and flaky sea salt in a small bowl until the honey dissolves and the dressing emulsifies slightly. The honey acts as both a sweetener and emulsifier, helping to balance the acidity of the vinegar with the richness of the oil.

Place the baby arugula as your base on a serving plate or shallow bowl, then arrange the paper-thin watermelon radish slices, orange segments, and toasted walnuts on top in an appealing pattern. Sprinkle the crumbled feta and chopped chives over everything. Drizzle the dressing from Step 2 evenly across the salad just before serving. I always dress right before eating to keep the arugula crisp and prevent the radishes from releasing too much water and diluting the flavors.