Fennel Apple Salad

-1 Cut each fennel bulb in half then place them flat side down. Using a sharp chef's knife, gently slice the fennel into thin strips. The thinner the pieces the better- you can also use a mandoline for this step.
-1 Slice the apple in half and remove the seeds and core. Slice into thin wedges. If you prefer smaller pieces, you can slice the apples into matchsticks. 
-1 Line the celery sticks up horizontally and slice vertically into thin pieces. 
-1 Add the fennel, celery and apple to a large salad bowl with the chopped parsley, mint, nuts and pomegranate seeds. 
-1 Toss everything together with the lemon dressing. Adjust salt and pepper as needed.
-1 This salad can be prepared ahead of serving and refrigerated for up to 4 days.