In a small saucepan over medium heat, combine the olive oil, almond flakes, fennel seeds, sliced garlic, and sunflower seeds and cook until the almonds and garlic begin to brown, 4 to 5 minutes. The garlic should be crisp.

Remove from the heat, add the sea salt, and mix well.

Transfer the mixture to a heatproof dish and let cool to room temperature.

Transfer to an airtight jar or container and store in a cool, dark place for up to 3 days.

In a small bowl, whisk together the lemon zest, lemon juice, horseradish, and maple syrup.

Slowly drizzle in the olive oil and whisk until combined.

Add salt and pepper to taste.

Combine the butter lettuce, fennel, radicchio, cucumber, parsley, dill, basil, and chives in a large bowl.

Toss with the dressing and the almond crumble before serving.