8 ounces carrots (about 3 medium)
2 medium fennel bulbs
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Champagne vinegar, plus more as needed
1/4 medium red onion, thinly sliced
2 cups watercress sprigs, thick stems removed
1 cup tangerine sections
Sea salt, preferably gray salt
Freshly ground black pepper
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