Walnut Rainbow Salad

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.