Remove the stalks and fronds from the fennel bulb. Rinse the bulb under cold water to clean it. Slice the bulb lengthwise then thinly slice horizontally.

Rinse the cucumber and cut it lengthwise. Peel if desired, then slice into half-moon shapes.

In a small bowl, whisk together olive oil, apple cider vinegar, chopped dill, honey, salt, and black pepper.

In a large bowl, toss the sliced fennel and cucumber together. Drizzle with dressing and toss lightly.

Taste and adjust seasoning with more salt, pepper, or honey if needed. Let rest for 5-10 minutes before serving.