Begin by rinsing the fennel bulb under cold water, then slice off the fronds and stalks. Thinly slice the bulb and chop the stalks.

Select a crisp apple and wash it thoroughly. Cut it into thin slices and place directly into a large mixing bowl with arugula.

Heat a dry skillet over medium heat. Add walnuts and toast for about 3-5 minutes until fragrant and slightly golden.

In the mixing bowl, add the sliced fennel and toasted walnuts to the arugula and apple slices. Gently toss the ingredients together.

Drizzle the salad with olive oil and sprinkle with Parmesan cheese. Gently toss again to coat all components.

Serve immediately for the best experience, keeping ingredients crisp.