In a large bowl, combine a generous handful of fresh arugula. Rinse 1 cup of fresh blueberries under cold water and let them dry briefly. Add the blueberries to the bowl, keeping their plumpness intact, and sprinkle in half a cup of crumbled feta cheese.

Introduce half a cup of chopped walnuts into the salad mixture. Toss the ingredients together gently, ensuring they mingle beautifully.

In a small jar, combine a quarter cup of olive oil, two tablespoons of balsamic vinegar, the juice of half a lemon, and one tablespoon of honey. Season with salt and pepper. Mix well until combined.

Drizzle the honey lemon vinaigrette over the salad starting with half the dressing, and toss gently to coat all ingredients evenly.

Serve immediately on plates or a large serving bowl, garnished with extra walnuts and blueberries.