Baby Kale Salad with Apricots, Feta, and Apricot Dressing

Blend the apricots, sugar, sherry vinegar, Dijon mustard, salt, and lemon juice in a food processor. With the motor running, drizzle in the olive oil until it emulsifies into a creamy consistency. If preparing in advance, refrigerate in a sealed container and whisk well before serving.
Bring a small saucepan of water to a boil. Drop in the peas and cook quickly, about 2 minutes. Strain and cool completely in an icebath. Drain.
Toss together the baby kale with about 1/4 cup of dressing (enough to lightly coat). Let it sit in the refrigerator for about 30 minutes in a tightly sealed container. Add remaining baby greens, peas, apricots, and feta and toss with additional dressing. Serve immediately.