A crunchy winter salad with a fresh taste. The fennel can be "shaved" thinner using a mandolin (or just a knife if you have better skills than I do) but I like the texture and crunch so kept it a bit thicker this time around.
Remove root and top of 2 fennel bulbs, slice. Toss with a vinaigrette of 1 Tbsp olive oil, 1/2 tsp honey and the juice and zest of a lemon (orange also works well). Top with sliced almonds and fennel fronds.