Remove stalks from fennel and thinly slice using a sharp knife or mandoline.
Peel mandarins, break into segments and cut each segment into halves, reserving enough to make 1 tablespoon satsuma juice.
Add fennel and mandarin oranges with a tablespoon of the orange juice in a bowl. Add the olive oil and vinegar. Season with salt and pepper; stir. Allow to sit 10 to 15 minutes before serving.
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