First make the vinaigrette in the salad bowl you're mixing the salad in: whisk together lemon juice, olive oil, salt, ground pepper, dill, dijon mustard and honey until combined. Add the thinly sliced fennel and shallot and let sit for 5 minutes.
To finish the salad add into the salad bowl the thinly sliced iceberg lettuce, crumbled feta cheese, chopped fresh dill and chopped fresh chives. Toss to combine with the dressing, fennel and shallot. Serve immediately.
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Notes
Tips for prepping this salad ahead of time:
Make the dressing and store in the fridge until ready to use.
Thinly slice the iceberg lettuce and keep in a tightly sealed container in the fridge.
All other ingredients should be prepped just before serving to preserve their freshness.
Another version of this salad would be to simply make the dressing and toss in the fennel and shallots, let sit and then serve topped with more fresh herbs.