1 fennel bulb—halved, cored and very thinly sliced on a mandoline
1/2 cup water
1/4 cup honey
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 Medjool dates, pitted and thinly sliced lengthwise
Fennel seeds, for garnish
In a saucepan, bring the fennel, water and honey to a boil. Cover and cook over high heat, stirring a few times, until the fennel is crisp-tender, 2 minutes. With tongs, transfer the fennel to a bowl. Add the zest and juice to the saucepan and boil until syrupy, about 2 minutes. Pour the syrup over the fennel and toss. Let cool. Season lightly with salt.
Before serving, fold in the dates. Sprinkle with a few fennel seeds and serve.