Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for 10-12 minutes, or until fragrant and slightly golden. Remove from the oven and let cool. Once cooled, chop roughly.
- 2
Prepare the Salad Base
In a large salad bowl, add the arugula and lingonberries. Toss gently to combine.
Dressing
- 3
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Assembly
- 4
Combine and Serve
Drizzle the dressing over the arugula and lingonberries. Add the chopped hazelnuts and crumbled feta cheese on top. Toss gently to coat and serve immediately.
