1 large fennel bulb (about 2 cups), cored and thinly sliced from top to bottom.
1/4 cup fennel fronds, chopped
1 large red bell pepper, seeded, stem removed, chopped
1 large tomato, chopped
3 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon honey
Pinch of salt
Pinch of pepper
1/4 cup olive oil
In large salad bowl, combine fennel, tomatoes and peppers.
In small bowl, whisk together vinaigrette ingredients.
Toss salad with vinaigrette, garnish with fennel fronds and serve.