Winter Fennel and Citrus Salad - Kidney Kitchen

Ingredients

• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1 tablespoon dill
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• ⅛ teaspoon black pepper, freshly grounded
• 2 cups fennel, thinly sliced, hard bottom and roots removed
• ½ small (70g) red onion, thinly sliced
• 2 cups arugula
• 2 tablespoons dill, minced
• 1 medium (139g) orange
• 1 tablespoon hazelnuts, toasted (optional)