For the dressing:
2 Tbsp pomegranate molasses
Juice of 1/2 orange
2 Tbsp olive oil
1/4 tsp agave nectar or honey
Pinch of kosher salt
Pinch of black pepper
For the salad:
1 fennel bulb, trimmed, a few fronds reserved for garnish
1 red-skinned apple
2 tsp finely chopped walnuts
1 Tbsp chopped fresh flat-leaf parsley
Combine all of the dressing ingredients in a jar with a tight-fitting lid. Shake vigorously until the dressing emulsifies (thickens). Set aside.
With a mandoline or very sharp knife, slice the fennel and apple as thin as you can (1/8-inch or so). Place in a large mixing bowl, and drizzle on a few teaspoons of the dressing. Mix gently to coat, and let sit for 10 minutes.
Add the walnuts and parsley, and a bit more of the dressing if needed. Toss everything gently, and transfer to a serving bowl. Garnish with the reserved fennel fronds.