Chopped Cucumber, Pear, and Fennel Salad

Ingredients

• 8 servings pepper black freshly ground
• 2 pounds cucumbers 
• 1 large fennel bulb cut into 1/2" squares
• 0.8 cup granny smith apple cider vinaigrette 
• 8 servings kosher salt 
• 8 servings juice of lemon fresh
• 2  pears cored peeled quartered cut into 1/2" pieces ( 2 cups)
• 0.8 cup pomegranate seeds 

Equipment

• bowl
• ziploc bags

Directions

1. Cut 2 pounds cucumbers (we like Englishhothouse so we can skip peeling) into 3/4"cubes.
2. Place in a resealable plastic bag.
3. Place fronds from 1 large fennel bulb cutinto 1/2" squares in a resealable plastic bag.
4. Place fennel in a large bowl of water witha squeeze of fresh lemon juice to preventbrowning; cover. Chill cucumber, fennel,and fronds overnight.
5. Combine cucumber,drained fennel, 2 pears, peeled, quartered,cored, cut into 1/2" pieces (about 2 cups),and 1/2 cup pomegranate seeds in a largebowl.
6. Add 3/4 cup Granny Smith Apple
7. Cider Vinaigrette; toss to coat.
8. Add morevinaigrette, if desired. Season to taste withkosher salt and freshly ground blackpepper.
9. Garnish with 1/4 cup pomegranateseeds and reserved fronds.