small bulbs fennel, trimmed, cored, and thinly shaved (about 3 cups)
cups thinly sliced zucchini (1 medium)
cup coarsely snipped fresh dill
cup lemon juice
cup walnut oil or olive oil
cup chopped walnuts, toasted*
cup crumbled feta cheese
1. In a medium bowl combine fennel, zucchini, and dill. For dressing, in a screw-top jar combine lemon juice, oil, honey, and salt. Cover and shake well to combine. Add dressing to fennel mixture; toss to coat. Marinate at room temperature for at least 20 minutes or up to 1 hour. 2. To serve, place arugula in a large serving bowl. Add undrained fennel mixture. Toss gently to combine. Sprinkle with walnuts and feta cheese.