For the salad: – 3-4 cups arugula – 3-4 cups mixed leafy green – 1 large or 2 small fennel bulbs, peeled, cored, and sliced into paper-thin slice – ½ red onion, thinly sliced – 1 large sweet tart apple, sliced into ¼ inch stick – ½ cup rosemary marcona almonds, or other nuts of your choice – 4 ounces goat cheese, crumbled – 1 Tablespoon chopped fennel frond For the mustard dressing: – 2 Tablespoons lemon juice – 1 1/2 Tablespoons dijon mustard – 1 Tablespoon maple syrup – ¼ cup olive oil – Kosher salt and pepper