Apple and fennel slaw

1⁄4 cup mayonnaise;

1 tablespoon honey;

2 teaspoons fresh lime or lemon juice;

2 teaspoons wholegrain Dijon mustard;

Kosher salt and ground black pepper, to taste;

2 small fennel bulbs, cored, halved lengthwise, and thinly sliced (about 2 cups);

1 small tart green apple, cored and cut into matchsticks (about 1 cup);

1 small sweet red apple, cored and cut into matchsticks (about 1 cup);

2 tablespoons chopped scallions (white and tender green parts);

1⁄2 cup pecan pieces, toasted.

Add the fennel, apples, scallions, and pecans and toss to coat with the mayonnaise mixture. Season with salt and pepper. Let sit at least 10 minutes to give the flavors time to blend, stirring occasionally.
Variation: to turn this slaw into a simple salad, toss the fennel, apples, scallions, and pecans with 4 cups of leafy greens and dress with Apple Cider Vinaigrette
You can also add crisp bacon, slivers of country ham, or grilled chicken.