Preparation

• Toast the fennel seeds lightly in a small skillet over medium heat for about 2 minutes. Transfer to a cutting board and let the seeds cool. Chop them coarsely.
• 将橙汁，柠檬汁，葱，橙皮和大蒜混合在一个小碗中。静置20分钟，然后搅拌茴香种子和第简芥末酱。在橄榄油和榛子油中搅拌，然后调味盐和胡椒粉。
• Cut off the top and bottom of the fennel bulb. Cut it in half lengthwise. Lay one half flat on its cut surface and slice crosswise as thinly as possible. Stop slicing when you hit the core (a little core is all right, but you don’t want wide areas of core in your slices). Repeat with the second half. You should have about 1-1/2 cups sliced fennel.
• Put the sliced fennel in a large bowl with the arugula and toasted hazelnuts. Toss with enough of the dressing to lightly coat the leaves (you may not need all of the dressing). Season with salt and pepper to taste and serve.