Wash and dry apples. Cut apples crosswise starting from the bottom working your way towards the stem. Gently remove the seeds. To avoid browning, soak apple slices in lemon water for 5 minutes, then remove and dry.
In a small bowl, mix cream cheese, garlic, chives and sea salt together.
In a small pan over medium-low heat, roast pecans until slightly golden.
Evenly spread cream cheese mixture between the apple slices and transfer to a platter.
Evenly divide the chopped celery, roasted pecans, and pomegranate anvils amongst the apple slices.
Drizzle honey if desired. Top with micro greens or herbs.
Enjoy immediately but can be stored in the refrigerator for up to two days.