Ingredients:
For the Salad:
- 4 cups fresh spinach leaves, washed and dried
- 1 large ripe pear, thinly sliced
- ½ cup pomegranate seeds
- ¼ cup crumbled feta cheese
- Toasted nuts such as walnuts or almonds for added crunch (optional)
For the Pomegranate Dark Balsamic and EVOO Dressing:
- ¼ cup Lemon Premium Olive Oil
- 2 tablespoons Pomegranate Dark Balsamic Vinegar
- 1 teaspoon Franklin Raw Honey (optional, for a touch of sweetness)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together the pomegranate dark balsamic vinegar, honey, and Dijon mustard until well combined.
- Continue whisking and gradually drizzle in the EVOO until the dressing is emulsified.
- Season with salt and pepper to your liking. Set aside.
- In a large serving bowl, place the fresh spinach leaves as the base.
- Arrange the thinly sliced pear pieces over the spinach.
- Sprinkle the pomegranate seeds evenly across the salad.
- Crumble the feta cheese over the top.
- If using, add the toasted nuts now for an extra layer of texture and flavor.
- Drizzle the prepared pomegranate dark balsamic and EVOO dressing over the salad. The amount of dressing can be adjusted according to your preference.
- Gently toss the salad to ensure all the ingredients are lightly coated with the dressing.
- Serve the salad immediately.