Ingredients
- ¼ cup walnuts (roughly chopped, or pine nuts)
- 3 tbsp extra virgin olive oil
- ½ lemon (about 1 tbsp)
- 1 tsp honey
- ¼ tsp salt
- ⅛ tsp black pepper
- 4 cups arugula
- 1 cucumber (thinly sliced into half-moons)
- ⅓ cup feta cheese (crumbled)
Equipment: skillet
Method
- Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and golden, 2-3 minutes. Let cool.
- Whisk extra virgin olive oil, the juice of lemon, honey, salt, and black pepper.
- Combine arugula and cucumber in a large bowl. Top with feta cheese and the walnuts.
- Just before serving, toss with the vinaigrette.