Whisk together the dressing ingredients (3 tablespoons olive oil, lemon juice, maple syrup or honey, and 1/2 teaspoon salt), and set aside. Conversely, use the poppy seed recipe below or your favorite vinaigrette.
Rinse millet in a fine mesh strainer and drain well. Bring 1 3/4 cups water to a boil in a medium pot and add the millet. Reduce heat to low, cover with tight-fitting lid, and cook for 15 minutes or until the water is absorbed and the grains are fluffy but not mushy. (I recommend checking a few minutes early so as not to overcook. Don’t stir; just check to see it the water has been absorbed. If it has been, remove from heat. If not, replace lid and cook a few minutes more.) Once cooked, remove from heat, fluff with a fork, and let sit, covered, for 5 minutes. Then remove lid, fluff again, and allow to cool.
Meanwhile, in a very large skillet–I like using a large cast iron skillet–sauté the leek in the 1 tablespoon olive oil for about 5 minutes over medium heat, stirring occasionally. Add the asparagus and sauté for another 5 minutes, depending on thickness, or until the asparagus is tender but still a bit crisp. Add the snap peas during the last two minutes. Season with 1/2 teaspoon salt and the pepper.
Remove the pan from the heat. Stir in the cooked millet, the greens, optional strawberries, feta and drizzle with all of the vinaigrette or about 1/3-1/2 cup of the poppy seed dressing. Toss to evenly distribute.
If desired garnish with a hearty sprinkling of almonds and a grating of fresh lemon zest.