1 fennel bulb, trimmed and diced
1 (10 ounce) can mandarin orange segments
2 tablespoons olive oil
2 tablespoons white wine vinegar
salt and ground black pepper to taste
Combine the fennel and mandarin oranges with a tablespoon of the juice from the canned oranges in a bowl. Add the olive oil and vinegar. Season with salt and pepper; stir. Allow to sit 10 to 15 minutes before serving.