Trim the tops off 1 head of fennel. Using a paring knife, trim the root at the bottom of the bulb. Cut the bulb in half from top to bottom and place it cut-side down on a cutting board. Using a sharp knife, cut down into the bulb, slicing off very thin half-circles. Then cut those in half so they are about 2 inches long.
Toss the sliced fennel with a little salt and pepper, and the juice of half a lemon.
Grate or julienne 3 carrots. Remove the core and seeds from 2-3 sweet peppers, then thinly slice them. Add the peppers and carrots to the bowl with the fennel. toss, and add more lemon juice if necessary to coat.
Let the vegetables sit for ten minutes, then add 2 T. olive oil and 1 t. Dijon mustard.
Rinse and spin 6 C. of arugula leaves. Toss in a large bowl with the confetti salad. Add 1/4 C. crumbled blue cheese or grated parmesan cheese, and 1/2 C. toasted walnuts.