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In a 350ºF oven or small skillet, toast the walnuts until fragrant and warmed through, 5-7 minutes.
Combine the dressing ingredients except the sugar in a small jar and shake vigorously until emulsified. Taste, and add the sugar if necessary (it depends on how sweet the orange is).
Slice off the fennel stem tops and root, then halve. Halve and core the apple. Using a mandoline or sharp knife, slice both as thinly as possible. If not using immediately, keep the slices in a bowl of water to avoid browning.
Toss the fennel and apple slices with the arugula in a large bowl with the dressing. Top with the walnuts and some chopped fennel fronds.