Arugula Salad with Fennel and Navel Orange

Bahan-bahan (2 porsi)

• 3 Tbsp roasted walnuts
• 1 –2 navel oranges
• ½ fennel bulb
• 1 Tbsp fennel fronds ((optional))
• 1½ oz arugula
• ½ Tbsp juice from the navel orange
• 1 Tbsp extra virgin olive oil
• 1 Tbsp champagne vinegar
• ¼ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper