Bring a large pot of lightly salted water to a boil. Gently add the eggs and cook for 7 minutes for softly set yolks. While the eggs are cooking, prepare a bowl of ice water. Using a slotted spoon, transfer the eggs to the ice bath to cool. Once cooled, peel and set aside.

In the same pot of boiling water, add the asparagus and cook until tender-crisp, about 3 minutes.

Add the peas and cook for an additional 2 minutes.

Prepare another ice bath while the vegetables are cooking. Using a slotted spoon, transfer the vegetables to the ice bath to blanche them and stop the cooking process. Drain and set aside.

In a small bowl, whisk together the olive oil, lemon juice, chives, Dijon mustard, kosher salt and pepper until blended.

In a large bowl, combine the spinach, arugula, blanched asparagus and peas, radishes, and red onion. Drizzle the dressing over the salad and toss gently to combine.

Halve the soft boiled eggs and arrange on top of the salad. Serve with lemon wedges, if desired.