Celery-Fennel Salad With Olives

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1 tablespoon lemon juice

2 tablespoons white wine vinegar

1/4 cup olive oil

Salt and pepper

3 cups thinly sliced celery (from about 6 large ribs), pale green leaves reserved

3 cups thinly sliced fennel (from 1 large bulb), fronds reserved

1/2 small red onion, sliced

8 ounces feta, crumbled

1/2 cup pitted kalamata olives, roughly chopped

1/4 cup pitted green olives, roughly chopped

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