- Thinly slice Bell Peppers and fennel.
- Whisk together lemon, olive oil, honey, and Dijon mustard in a small bowl.
- Trim stocks from the fennel, cut heads in half-length wise and thinly slice the fennel.
- In a separate bowl, combine fennel and Bell Peppers.
- Drizzle dressing over salad and mix well.
- Chill for an hour before serving.
Substitute fennel for savoy cabbage or bok choy.