Prep: 1. Slice zucchini. 2. Trim and shave fennel bulbs. 3. Chop dill. 4. Combine zucchini, fennel and dill in a bowl and toss with fresh lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes-1 hour. Make: 1. When ready to serve, put arugula in a large bowl. Scoop all of zucchini and fennel onto the arugula, and pour most of lemon juice dressing on top of that. 2. Toss gently but thoroughly. Taste and adjust with more of dressing, olive oil, lemon juice, or salt if needed. 3. Serve topped with pine nuts and feta.