Slice the fennel bulbs into 1/4 inch thick wedges. In a mixing bowl whisk the Moruno blend, 2 tbs of olive oil, and toss the fennel wedges to coat. Season with salt and pepper.
Grill the fennel wedges until tender.
Whisk together the Pernod,1 tsp Moruno blend, lemon juice, Dijon mustard and 1 tbs of olive oil. Drizzle the dressing over the fennel, season to taste and serve warm or chilled.