Cucumber and Pomegranate Salad

• 1 lemon
• 12 cup extra virgin olive oil
• 3 tablespoons champagne vinegar
• salt
• pepper
• 1 cucumber (seedless English best)
• 1 green apple
• 1 pomegranate

1. Grate 1/2 teaspoon lemon peel and squeeze 2 tablespoons juice.
2. In a jar, combine above with oil, vinegar, salt and pepper.
3. Shake well.
4. Dressing can be refrigerated up to 2 days.
5. Pluck 2 tablespoons of fennel fronds and reserve for garnish.
6. Trim and core fennel.
7. Slice paper thin.
8. With veggie peeler, peel alternating strips for cucumber skin.
9. Then, thinly slice cucumber crosswise at an angle.
10. On a serving platter, layer fennel, cucumber and apple.
11. Shake dressing and drizzle on top.
12. Top salad with pomegranate seeds and fennel fronds.
13. Sprinkle 1/4 teaspoon of salt all over top.

lemon, extra virgin olive oil, champagne vinegar, salt, pepper, cucumber, green apple, pomegranate

Taken from www.food.com/recipe/cucumber-and-pomegranate-salad-451950 (may not work)