Use leftover fennel fronds in pesto. Blend the fronds with some walnuts, lemon juice, garlic and olive oil for a yummy pasta toss.
Place sliced snow peas, fennel, and shallots in a mixing bowl. Stir to combine.
In a jar with a tight fitting lid, add olive oil, Champagne vinegar and dijon mustard. Cover and shake well.
Season with salt and pepper. Add dressing to slaw mixture. Toss well to combine.
Serve slaw chilled with lemon wedges (optional)