Using a mandoline, thinly slice fennel lengthwise, and place in a medium bowl. Core and quarter apple, and rub with lemon to prevent discoloration. Using the mandoline, slice the apple slightly thicker than fennel. Combine with fennel, and set aside.
In a medium bowl, whisk together honey mustard, cider vinegar, salt, and pepper. Slowly drizzle oil into bowl, whisking constantly until fully incorporated.
Pour dressing over fennel and apple. Toss to combine. Taste, and adjust seasoning. Divide salad between 4 small plates. Garnish each plate with pistachios, dried pears, and goat cheese. Serve immediately.
(c)2002 Martha Stewart Living Omnimedia, Inc. All Rights Reserved