PLACE 1/2 cup raw walnuts in a dry skillet on medium heat and toast until fragrant. Cool and chop.
MIX the following in a bowl:
2 cups shredded carrots
1 medium fennel bulb cut into thin strips
2 scallions, sliced thin (use chives or onions if scallions not available)
2 Tablespoons chopped fresh mint leaves
2 Tablespoons lemon juice
2 Tablespoons walnut, flax or olive oilSalt and pepper to taste, can also add anise hyssop leaves, lemon balm or parsley for additional flavor)
SPRINKLE walnut on top and EAT!