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Chopped Cucumber, Pear, and Fennel Salad

From: bonappetit.com
SERVES 4

1 pound cucumbers, chopped into 3/4-inch cubes
1/2 large fennel bulb cut into 1/2-inch squares, fonds reserved
a squeeze of fresh lemon juice
1 pear, peeled, quartered, cored, cut into 1/2-inch pieces (about 1 cup)
1/4 cup pomegranate seeds
1/3 cup Granny Smith Apple Cider Vinaigrette
kosher salt and freshly ground black pepper
To garnish
1/8 cup pomegranate seeds

Place cucumber in a resealable plastic bag.

Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight.

Combine cucumber, drained fennel, pear,and pomegranate seeds in a large bowl. Add Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired.

Season to taste with kosher salt and freshly ground black pepper. Garnish with pomegranate seeds and reserved fronds.