Watercress, apple, and pomegranate salad

Ingredients

• 2
  
  bunches watercress
  
• 1
  
  apple, washed, not peeled, cored and diced coarsely
  
• 1-2
  
  scallions or green onions, washed and finely diced
  
• 
  
  acid of some kind: could be cider vinegar, lemon juice, champagne vinegar, pinot noir vinegar, but not white vinegar
  
• 
  
  oil of some kind: walnut, hazelnut, almond, olive, canola, sunflower, etc.
  
• 
  
  salt and pepper to taste
  
• 1
  
  pomegranate, seeded
  

Directions

1. Wash watercress and remove large stems. Add a small amount (tablesoonfull or two) of oil to taste and toss. Taste to see if you have enough oil and add more if necessary. You only need to coat the leaves not saturate them. Now add what ever acid you have chosen (teaspoonfull or two) and toss. Taste to see if you have enough acid. Add more acid if necessary and toss and taste again until you are satisfied with the oil to acid balance. Add a sprinkling of salt and pepper (if you choose) and toss. Lastly add apple and diced green onion or scallion and toss. Sprinkle with pomegranete seeds and serve.