To Make the Salad: On a large cutting board, remove the stalks and fronds from the bulb of the fennel. Cut away the fronds, rough chop them and add to a large mixing bowl. Thinly slice the stalks and bulbs on a mandolin or with a knife and add to the same bowl. In the large mixing bowl, add the arugula, Craisins® Dried Cranberries, all the walnuts and the croutons. Season with the cranberry tahini dressing to your liking and toss to coat, serve immediately. To Make the Dressing: In a blender, combine the tahini, cranberry juice, water, Craisins® Dried Cranberries, lemon juice, olive oil, maple syrup, garlic, and sea salt and blend until smooth. Store in the refrigerator in a glass jar, shake before using.