Cucumber, Pear, And Fennel Salad

Serves 6-8

• 1 1/2 large cucumbers, peeled, and diced into 1/2”-3/4” cubes

• 1 large fennel bulb, tough outer layer removed, diced into 1/2” cubes

• 1/4 cup fennel fronds, roughly chopped

• 2 pears, cored, and diced into 1/2” cubes

• 1 cup pomegranate seeds

• 1 lemon

• 1/4 cup Point Reyes Blue Cheese, crumbled

• Maldon salt

• fresh cracked pepper

• Apple Cider Vinaigrette (recipe to follow)

APPLE CIDER VINAIGRETTE

• 1 apple (Fuji, Honeycrisp, or Granny Smith), chopped

• 1/4 cup apple cider vinegar

• 1 tablespoon fresh lime juice

• 1 tablespoon minced shallot 1/4 cup + 1 tablespoon avocado oil

• 1 tsp. raw sugar

• sea salt

• fresh cracked pepper

Instructions

Combine the diced cucumber, fennel, and pears in a bowl. Add the fennel fronds and the juice from 1 lemon. Stir to coat in the lemon juice. This will prevent any of the vegetables or fruit from browning. Sprinkle in half a cup of the pomegranate seeds and gently stir. Pour the vinaigrette over the mixture and stir. Let sit for 5 minutes. Taste and season with salt and pepper as necessary. When ready to serve, pour the salad into a bowl. Garnish with the rest of the pomegranate seeds, the crumbled blue cheese, and some fresh cracked pepper.