4-5 small fennel bulbs
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 teaspoon fine grain sea salt
1 1/2 tablespoons honey
Half a lemon, scrubbed and sliced or cut into wedges
1/4 cup dry white wine
2 cups cooked white beans (corona, cannellini, etc)
1/2 cup water (or reserved liquid from cooking the beans)
1/2 cup roughly chopped dill