Fennel and Apple Slaw

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1/4 cup extra-virgin olive oil

1/4 cup apple cider vinegar

2 tablespoons freshly squeezed orange juice

1 teaspoon honey mustard

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cups finely shredded green cabbage

2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish

2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves

1 Honeycrisp apple, julienned