Fennel, Orange, and Beet Salad with Maple Mustard Dressing - Forks Over Knives

Ingredients

• 3 tablespoons pure maple syrup
• 3 tablespoons yellow mustard
• 1 tablespoon ground flaxseed
• ⅛ teaspoon freshly ground black pepper
• 8 oz. salad greens such as butter lettuce and/or frisee (8 packed cups)
• 1 (8-oz.) package cooked beets, thinly sliced (1½ cups)
• ½ fennel bulb, cut into thin matchsticks (1 cup)
• 3 oranges, segmented and chopped (1 cup)
• 2 tablespoons raw, unsalted sunflower seeds (optional)