Ingredients
  • 3 Opal® Apples, cored and diced
  • 1 small fennel bulb, thinly sliced (about 1 cup)
  • ½ cup pomegranate seeds
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
Directions

Toss all ingredients together. Refrigerate until serving and serve chilled.

This recipe was developed by In Sonnet's Kitchen.