Fennel and Citrus Salad

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2 fennel bulbs

2 tablespoons Champagne vinegar 

1 teaspoon Dijon mustard 

Salt and pepper

Salt and pepper 

3 tablespoons extra-virgin olive oil 

1/2 cup chopped dates 

1 tablespoon chopped fresh basil 

1 tablespoon chopped fresh cilantro 

1 tablespoon chopped fresh mint 

1 medium red chile, such as Fresno or cayenne, thinly sliced 

2 oranges, peels and pith cut off and segments cut free

1 grapefruit, peel and pith cut off and segments cut free

2 tablespoons chopped pistachios