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Fennel And Orange Salad With Walnut Pesto

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Ingredients

2 bulbs fennel, with tops

2 tablespoons olive oil

Kosher salt

1 teaspoon red pepper flakes

1 cup dry white wine

1/2 cup water

About 1/4 to 1/2 cup lightly toasted and roughly chopped walnuts

1 lemon, juiced

sea salt

1/4 cup hazelnut oil

Splash orange liqueur

2 oranges, peeled and broken into sections

2 cups arugula leaves, washed and dried

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