Fennel, Mache & Belgian Endive Salad With Satsuma Mandarins

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2 fennel bulbs, trimmed

5 Belgian endive

3 satsuma mandarins

3 tablespoons citrus-infused olive oil

1 tablespoon Zinfandel vinegar or red wine vinegar

1 teaspoon sea salt

1 1/2 teaspoons freshly ground black pepper

4 cups mache

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