Trim the tough bottom and green stems off 1 Fennel Bulb.
Cut the bulb in half and use a mandolin to slice it into very thin shavings. Cut them in half if they are more than two inches long.
Grate 4 carrots or use a mandolin to julienne them.
Remove the zest of 1 Meyer Lemon.
Toss the vegetables with the zest.
Juice the lemon. Measure the juice, then combine with an equal amount of extra virgin oil olive. Add 1/2 t. minced fresh garlic and 1/2 t. Dijon mustard. Add salt and pepper to taste. The dressing will be quite tart, but the vegetables are both sweet, so don’t add any sweetener yet.
Toss the vegetables with half the dressing. Let sit for 10 minutes, then taste and add more dressing to taste plus a bit of honey if you like.