Fennel-Pepper Slaw

By Sunset
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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

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