Shaved Fennel Salad

Add all the dressing ingredients in a salad dressing shaker.
Shake well to combine until the dressing is emulsified, then set it aside, while you prepare the salad. If you don't have a shaker, you can use a small bowl and whisk instead.

Wash and dry your fennel, then cut off the stems and discard or save to use in a vegetable stock. Chop 2 tablespoons of the fronds and set them aside to use in the salad. Slice each fennel bulb in half.
Using a mandolin slicer set on the thinnest slicer setting, slice each section of fennel.
Add the fennel to a large mixing bowl. Repeat the process with the red onion.
Zest each orange and save for garnishing the salad. Carefully slice the rind and pith off each orange, then run your knife between each membrane to remove the segments.
Add the orange segments in the same bowl with the fennel, then add in the sliced red onion, cranberries, toasted chopped walnuts, baby spinach and chopped fennel fronds.
Pour the dressing over the top, then gently toss to combine making sure everything is well coated in the dressing. Serve in a large bowl or platter and garnish with the reserved orange zest.