1. Prick each lemon with a clove; wrap in aluminum foil and cook at 160° C (325° F) for 2 1/2 hours;
2. in the meantime, peel the fennel bulb using a paring knife; slice the fennel thinly on a mandolin;
3. fill a bowl with very cold water and place the sliced fennel into the bowl.

Dressing

1. Cut the cooked lemons in half;
2. scrape out the pulp with a small spoon and reserve it;
3. in a blender, combine the lemon pulp with the lavender honey;
4. blend in the white vinegar to make the dressing

Finishing and presentation

1. Drain the fennel and dry it in a salad spinner; toss with the lemon vinaigrette;
2. roast the langoustines; arrange them on the fennel salad;
3. add a few sprigs of chervil; sprinkle with juniper.