(slightly adapted from: Smitten Kitchen)
a handful of walnuts (or hazelnuts)
2 medium-large fennel bulbs, leaves and stems trimmed off
juice of one lemon
3 large oranges (or blood oranges)
(1 small shallot - I left that out)
Place the nuts in a dry skillet and cook over medium heat, stirring, to toast. Then, let cool. If you use hazelnuts, roll them around in a dishcloth, to discard any loose skins. Coarsely chop. Set aside.
Slice about half an inch from the bottom of the fennel and discard. Slice the fennel very thinly in a mandoline or with a knife, starting with flat bottom side. Toss in a serving bowl with salt, pepper and lemon juice.
Trim all peel and pith from the oranges. Holding the peeled fruit over the bowl containing the fennel, use a sharp knife to cut sections from the membrane and let them drop into the bowl. Squeeze the remaining membrane over the bowl to sprinkle the salad with the remaining juice, discard the membrane.
Add rocket, cranberries, nuts and olive oil.