1. Take the fennel bulbs and slice very thin with a sharp knife or a mandolin, reserve in a bowl of cold water, until ready to mix the salad.
2. When ready to plate the salad, in a mixing bowl first put in the drained fennel, lemon juice, olive oil and toss evenly.
3. Add in the mache and gently and quickly toss the whole mix together.
4. Season with salt and pepper to taste and plate at the top of the plate.