2 bulbs fennel, with tops
2 tablespoons olive oil
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
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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