1/2 cup Pine Nuts (about 4 ounces)
1 Hot House Cucumbers
2 tablespoons Mint Jelly
2 tablespoons White Wine Vinegar
1 tablespoon Olive Oil
1 large Pomegranate seeds
2 tablespoons Mint Leaves chopped
1/2 teaspoon Minced Garlic
Toast pine nuts in a dry skillet over moderate heat until golden.
Seed cucumber and cut into 1/4 inch dice.
In a bowl, whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, and toss.
Season salsa with salt and pepper.