1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline, 1 Fine grater, 1 Whisk, 1 Citrus juicer
1 Rinse fennel, pat dry and trim core. Using a mandoline, shave fennel very thinly. (Alternately, use the slicing blades of a box grater.)
2 Peel onion, halve and cut into paper-thin slices. Rinse orange in hot water and wipe dry. Finely grate zest oa half the orange.
3 Squeeze juice from orange, reserving 2 tablespoons. Juice lemon, reserving 1 tablespoon.
4 Layer fennel and onion slices with salami on a plate.
5 In a bowl, whisk together orange and lemon juices, honey and mustard. Season with salt and pepper. Whisk in olive oil in a thin stream until emulsified. Drizzle dressing over fennel mixture and let stand for 10 minutes to allow flavors to develop before serving.