In a large bowl, add a little bit of spinach at the bottom.

Using a sharp knife or mandoline, slice very thin the green apple and add to the bowl. Next chop the top part of the fennel off saving the stems (do not throw away), then cut the bottom part of the fennel. Peel out and throw away the outer layer and wash the remaining fennel bulb. Slice thinly using your mandoline or knife and also add to the bowl.

Add your lemon juice next to keep the apple from browning.

Add your basil, fennel, and mint leave

Add the pomegrante seeds and olive oil.

Mix well and add more lemon juice and olive oil if needed.