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In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring occasionally, until they are golden brown and fragrant. Let them cool before adding to the salad.
Use a sharp knife or mandoline to slice the watermelon radishes into very thin rounds. Peeling is optional, but if using a mandoline, removing the skin can make slicing easier.
Trim the sugar snap peas and slice them in half lengthwise.
Peel and cut the orange in sections.
Arrange the radishes, snap peas, and orange slices on a serving platter.
Scatter the toasted walnuts and crumbled feta over the top.
Drizzle the olive oil and white balsamic vinegar over the salad. Sprinkle with fleur de sel and freshly ground black pepper to taste.
Serve immediately. This salad is best enjoyed fresh, when the flavors are at their peak and the textures are at their crispest.