Arugula Salad with Fennel — Jewish Food Society

Ingredients

• ½ teaspoon fennel seeds, toasted in a skillet over medium heat, cooled and ground
• 1 medium garlic clove, grated
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons freshly-squeezed lemon juice
• 4 tablespoons olive oil
• 1 small fennel head, cut in half and thinly sliced (chopped fronds saved for garnish)
• 2 cups arugula
• ½ large Granny Smith apple, cored and julienned
• ½ cup toasted walnuts, coarsely chopped
• 2-3 teaspoons capers
• zest of a small lemon
• ½ teaspoon salt
• ¼ teaspoon ground black pepper