Trim the fronds from the fennel bulbs and remove the tough core if necessary. Slice the fennel as thinly as possible using a mandoline or a sharp knife.

Cut the apple into thin matchsticks or slices and toss with a little lemon juice to prevent browning.

Soak the raisins in warm water for a few minutes, then drain well.

Lightly toast the walnuts in a dry skillet until fragrant.

Thinly slice the red onion.

In a small bowl, whisk together the Dijon mustard, honey, lemon juice, and olive oil until smooth. Season with salt and black pepper.

Combine the fennel, apple, raisins, walnuts, and red onion in a large bowl. Pour the dressing over the salad and toss until everything is evenly coated.

Sprinkle the pomegranate seeds over the top just before serving.

Serve with crusty bread and grilled salmon or grilled chicken. It's the perfect salad for a sunny lunch or a summer barbecue.