Cut the root part out of the fennel bulb. Slice the fennel thinly (ideally using a mandoline). Squeeze half the lemon over the slices to prevent browning.

Add the dandelion greens, green onions, and cilantro.

In a small skillet, heat a dollop of the olive oil over medium heat. When hot, add black mustard seeds. Cook for about a minute. The mustard seeds will start to pop (you might partially cover the skillet to protect the seeds from flying all over).

Squeeze the other half of the lemon in a small bowl. Add the olive oil, honey, mustard seeds, and salt. Whisk together, then pour over the veggies and stir to distribute the dressing.

Enjoy!