Wash, clean and trim the tops of 1 fennel bulb.
Slice thinly like a slaw and put in a bowl.
Toss with 2tbsp cider vinegar or white wine vinegar. Set aside.
Peel 1 large peach and slice thinly. You can also use segments of 2 large oranges, juice saved. 
Add the fruit with the fennel (and whatever fruit juice you saved). Toss with 2 tbsp evoo or avocado oil and juice of half lemon.
Chill and serve cold.

NOTE:  You may add Kalama olives too.
Save the fennel tops for a fish dish.