Fennel Citrus Slaw

In a big bowl, add:

2 fennel bulbs, quartered and thinly sliced crosswise

3/4 cup citrus segments (membranes removed) chopped

1 tbsp extra virgin olive oil

1 tbsp rice vinegar

1 tbsp honey (the anise notes in the Costa Chica honey pair beautifully with the fennel in this recipe)

Salt and pepper to taste

Toss, adjust to taste, and top with crushed or whole, salted pistachios and fennel fronds