Apple And Fennel Salad With Pomegranate Seeds

• 1 pomegranate
• 4 tart crisp green and/or red apples, thinly sliced
• 2 medium fennel bulbs, thinly sliced, reserve fronds for garnish
• 1/2 lemon, juiced
• For the dressing:
• 1/2 cup vegetable broth, no salt added or low sodium
• 1/4 cup balsamic vinegar or Dr. Fuhrman's Pomegranate Balsamic Vinegar
• 1/4 cup walnuts
• 1 tablespoon minced scallons
• pinch black pepper

1. Remove seeds from pomegranate; set aside.
2. Toss sliced apples and fennel with lemon juice. Set aside.
3. Blend vegetable broth, vinegar, walnuts, scallons and black pepper in a food processor or high powered blender.
4. Drain apples and fennel to remove all excess lemon juice. Add pomegrante seeds and desired amount of dressing.
5. Garnish with chopped fennel fronds.
6. Leftover dressing may be refrigerated and reserved for another use.

pomegranate, tart crisp green andor, fennel bulbs, lemon, vegetable broth, balsamic vinegar, walnuts, scallons, black pepper

Taken from www.epicurious.com/recipes/member/views/apple-and-fennel-salad-with-pomegranate-seeds-50167896 (may not work)