Wash and dry the arugula or spinach thoroughly.

Bring salted water to a boil in a large pot, then add the orzo and cook until al dente (8-10 minutes). Drain and rinse under cold water.

Chop the asparagus and radishes into bite-sized pieces.

Whisk together olive oil, lemon juice, Dijon mustard, and honey or maple syrup in a small bowl until emulsified.

In a large mixing bowl, combine the cooked orzo, chopped vegetables, and fresh herbs, then fold in crumbled feta cheese and pour in the dressing.

Toss the ingredients together until well mixed, then chill in the refrigerator for at least 30 minutes before serving.