This salad will excite any discriminating taste bud. It is vegan and gluten free. It can be used as spread, as salad or as side dish.Ingredients2 cups coarsely chopped walnuts1/2 medium red onion, chopped1 red bell pepper, chopped1 yellow bell pepper, chopped1 jalapeno pepper, chopped1/2 cup finely chopped fresh fennel, optional1/2 cup chopped fresh cilantro1/2 teaspoon crushed red pepper1 cup pomegranate juice1 clove garlic, pierced with fork1/4 cup walnut oil1/4 cup lemon juicezest of one lemon3 tablespoons pomegranate molassessalt to taste-Place the pomegranate juice, the clove of garlic, the crushed red pepper in a class bowl. Add the walnuts and allow them to marinate for 30 minutes.-Drain the walnuts, place in a salad bowl and discard the pomegranate juice and the garlic.-Add the onion, the chopped peppers and the fennel. Toss the walnuts with the vegetables gently.-In a separate bowl, whisk walnut oil with the lemon juice, the pomegranate molasses, the lemon zest and the salt. Pour this dressing over the walnut mixture and toss until well coated.-Sprinkle the cilantro over the walnuts mixture and serve.