Fennel and mint salad with mustard shallot vinaigrette

Take two large fennel bulbs, cut off the stems and cut out the cores, cut each bulb in half lengthwise then slice very thin.  Place the sliced fennel in an adequately sized bowl.  Add washed and chopped mint leaves from one of those organic herb packages they sell at the market.  Add the zest of one lemon.  Mix all that up.  Take the juice of the lemon and pour it into a small bowl.  Add a finely chopped medium shallot, a couple of tablespoons of extra virgin olive oil (I like Spanish olive oil best), and a heaping teaspoon of Grey Poupon mustard.  Mix all that up to form a delightful emulsion.  Let the flavors mingle for a while then toss the dressing with the salad.  Sprinkle on salt to taste and enjoy.