Savory Andijvie Salad with Toasted Nuts

1In a large salad bowl, combine the torn andijvie, halved cherry tomatoes, (1 cup) diced cucumber (½ cup), and thinly sliced red onion (¼ cup).

2In a small skillet over medium heat, toast the walnuts for about 5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool slightly before adding to the salad bowl.

3In a separate small bowl, whisk together the olive oil (¼ cup), balsamic vinegar (2 tablespoons), Dijon mustard (1 teaspoon), honey (1 teaspoon), salt, and pepper until well combined to create the dressing.

4Pour the dressing over the salad and toss gently to combine all the ingredients evenly.

5Sprinkle the crumbled feta cheese (¼ cup) on top of the salad and give it a final gentle toss before serving.