To toast the pistachios, preheat oven to 350 degrees. Spread pistachios in a single layer on a baking sheet and place in oven for about 6 minutes, until very fragrant. Remove from oven, transfer to a cutting board, coarsely shop and set aside.
To cut the citrus wheels, using a sharp knife, trim off the tops and bottoms of the citrus fruits to expose the flesh. Stand one piece of fruit on end and cut away the peel and white pith, following the curve of the fruit from top to bottom. Repeat with the remaining citrus, then cut all the fruit crosswise into ¼-inch-thick slices. Set aside.
Squeeze the citrus peels to extract all the citrus juices into a small bowl. Add the juices and zest of 1 lemon to the citrus juices. Add 2 tablespoons of the honey, salt, pepper and whish in the olive oil. Add more honey, a little at a time, to taste.
In a large bowl, toss the arugula with 2-ish tablespoons of the vinaigrette and a pinch of flakey sea salt. Arrange the arugula on a shallow serving bowl or platter. Add the sliced fennel to the same bowl and toss with 1-ish tablespoon of the vinaigrette and arrange the fennel over the arugula. Arrange the citrus wheels of the fennel and drizzle another 1-2 tablespoons of the vinaigrette over the citrus. Sprinkle the pistachios, reserved fennel fronds, fresh herbs, flakey sea salt and freshly ground pepper over the salad.