Pomegranate Holiday Salad

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4 cups arugula

3 tablespoons chopped toasted walnuts 

1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds, for garnish

1 orange, segmented, plus the juice squeezed from the pulp

Seeds from 1 pomegranate 

1/2 red onion, thinly sliced 

1 tablespoon Dijon mustard 

1 tablespoon balsamic vinegar 

3 tablespoons extra-virgin olive oil 

Salt and freshly ground black pepper