This is a light and refreshing summer salad.

2 tablespoons fresh lemon juice
1/3 cup olive oil
3 tablespoons white wine vinegar
Salt and pepper
2 large bulbs fennel, thinly sliced
1 English cucumber, thinly sliced
1 Granny Smith apple, thinly sliced
½ cup pomegranate seeds

Combine lemon juice, oil, salt and pepper and shake well. On a serving platter, layer fennel, cucumber and apple. Drizzle with dressing and sprinkle pomegranate seeds on top.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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