Fennel, green apple and pomegranate salad

Here's one of my favourite salads...crunchy, sourish sweet, and bursting with flavours and garlicky taste. Easy to make, and every person who has tasted it simply love it!

Ingredients
1 small fennel bulb (if you are not sure what fennel is, check out here)
1 green apple
seeds from 1/4 pomegranate
1 clove garlic, crushed using a garlic crusher or chopped finely
1 tbsp chopped Italian parsley
1 tbsp extra virgin olive oil
1 tbsp white/red wine vinegar
1.5 tsp of honey
1 tbsp lemon juice
pinch of salt and pepper to taste
Serves: 2

Procedure:

1. Cut fennel bulb into half lengthwise, remove the green stalks and hard core, then slice the fennel bulb paper thin.
   
2. Peel green apple skin, cut half lengthwise and remove the core. Slice apple thinly, soak in a bowl of water with a pinch of salt to prevent browning. Put fennel and apple slices, and pomegranate seeds in a medium salad bowl.
3. Mix olive oil, white/red wine vinegar, crushed garlic, chopped parsley, honey, lemon juice, and salt and pepper thoroughly in a small bowl.
   
4. Add the vinaigrette mixture from (3) to (1) and mix thoroughly in the salad bowl.
5. Sprinkle with some toasted pine nuts before serving if wished.
   

Note:

• For KL folks, you can get fennel bulbs in Village Grocer in Bangsar Village or Cold Storage in Bangsar Shopping Centre. I prefer the imported Australian fennel for the bigger bulb and stronger "licorice like" flavour. The local fennel is smaller in size, and much more cheaper.
• As for the lighting, I was being lazy today, only used the camera flash with the ceiling fluorescent light, bounced with a styrofoam board on the left of the bowl and the wall.