Chard, Brussels Sprouts, and Fennel Slaw

In a large bowl, combine the chard, sprouts, fennel bulb and onion.

In a medium bowl, whisk together the lemon juice, mustard, vinegar, salt and pepper. Whisk in the oil. Pour dressing over the vegetables and toss well to coat. Cover and refrigerate for at least six hours or overnight. The acid in the dressing tenderizes the vegetables during the rest.

Chop reserved fennel fronds and sprinkle over slaw before serving.