Fennel-Pepper Slaw Recipe – Sunset Magazine

Ingredients

• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and freshly ground black pepper
• 2 small heads fennel (about 1 3/4 lbs. total)
• 3 red, yellow, and/or orange bell peppers, stemmed, seeded, and slivered lengthwise