Ingredients

• 2 packed cups arugula

• 1 large fennel bulb, trimmed and very thinly shaved or sliced (use a mandolin)

• 2 crisp apples (like Honeycrisp or Pink Lady), cored and thinly sliced
• 3–4 celery stalks, thinly sliced on the diagonal
• 1 tbsp lemon juice (to prevent apples from browning)
• ¼ cup chopped fresh parsley or celery leaves (optional)

• ¼ cup dried cranberries

• ⅓ cup toasted walnuts, broken into small pieces

Dressing

• 1½ tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice

• 1 tsp maple syrup

• ⅓ cup olive oil

• Maldon salt and cracked black pepper, to taste