INGREDIENTS

• 3 small fennel bulbs, thinly sliced
• 6 celery stalks with leaves, thinly sliced, diagonally
• 1 medium shallot, thinly sliced into half-moons
• ½ cup torn Italian parsley leaves
• ½ cup pomegranate seeds or dried cranberries
• ¼ cup olive oil
• ¼ cup lemon juice
• Salt and Pepper, to taste

INSTRUCTIONS

1. Toss all ingredients together and layer on a serving platter.
2. Add some freshly cracked black pepper and serve immediately

SERVES: 4-6