Cook 1 lb of halved potatoes in butter until tender.
I added in some fresh rosemary and garlic cloves for additional flavor during the cooking process - totally optional.
Add a hearty squeeze of lemon juice to finish off the potatoes.
Steam some spinach and roughly chop. Should be 1/2 cup once steamed.
Add to a plate with fresh chopped dill and crumbled feta. Toss.
Plate a big handful of fresh organic arugula, next add the hot potatoes, the spinach/feta mixture, some toasted walnuts (400F for 5 min), a squeeze of lemon, pinch of flakey salt, and drizzle of good quality olive oil to finish it off.