Make the Vinaigrette. First make a blueberry flavored vinegar. In a small saucepan, crush the blueberries with a fork or potato masher. Add vinegar, sugar, lime peel, and cinnamon stick and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and discard cinnamon stick.
Let mixture cool and place in refrigerator for 24 hours. Strain the mixture into a bowl, using a fine-mesh strainer. Use a wooden spoon to press as much liquid out as possible. Discard solids.
In a small bowl combine 3 tablespoons of the blueberry vinegar, salt, and pepper to taste. Gradually whisk in olive oil.
Make Macadamia Nuts. Preheat oven to 350°.
Mix all ingredients together and spread out on a foil-lined baking sheet. Bake for 6 minutes, stir the nuts, and bake for 6 to 7 more minutes (careful not to burn the nuts.)
Combine arugula, cucumber, red onion, tomatoes, and blueberries in a large salad bowl. Top with goat cheese and macadamia nuts. Drizzle with vinaigrette.