Step 1

In a 350ºF oven or small skillet, toast the walnuts until fragrant and warmed through, 5-7 minutes.

Step 2

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).

Step 3

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.

Step 4

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.