Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette

0 In a small bowl combine the lemon juice, shallots, a pinch of salt and pepper.
1 Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
2 Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored our layers. Slice each bulb in half lengthwise and then slice the fennel as thin as you can.
3 Put the slices in a bowl with room enough to toss them.
4 Stem the tomatoes and cut them into wedges (I remove the seeds).
5 Place them in the same bowl as the fennel and add the basil.
6 Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.