Shaved Carrot and Fennel Salad with Honey Vinaigrette

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1/2 bunch rainbow carrots

1 fennel bulb with fronds (about 1 pound), halved and cored

1/2 cup dried apricots (half a 6-ounce package), thinly sliced

1 tablespoon honey 

1 tablespoon white wine vinegar 

1 teaspoon Dijon mustard 

1/4 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

1/4 cup pine nuts, toasted