Hot House Cucumber and Mint Salsa
By Melissa's Corporate Chefs


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.