Preheat pan on stovetop to medium-low heat and drizzle 1 teaspoon olive oil. Add pecans, cinnamon and pinch of salt. Toast until fragrant and slightly browned.

In a small mixing bowl, add olive oil, lemon juice, dijon mustard, salt and black pepper. Whisk vigorously to emulsify into a vinaigrette. Set aside.

Using a mandolin or knife, begin thinly slicing the fennel bulbs, apple and celery and add to a large mixing bowl. Add arugula, dried cherries, toasted pecans and pieces of fennel fronds. Drizzle over all of vinaigrette and toss to coat.

Serve immediately or allow up to one day in the fridge.