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In a small bowl, combine lemon juice, red wine vinegar, olive oil, and salt. Whisk with a fork to combine.
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Toss fennel, shallot, fennel fronds, chopped mint, and chopped basil with the vinaigrette and transfer to serving platter. Top salad with capers, sliced dates, pistachios, pine nuts, lemon zest, and freshly cracked pepper.
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Season with additional salt as desired. Garnish with basil and/or mint leaves.
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For best results, assemble salad within 10-15 minutes of serving.