Ingredients
Vinaigrette:
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
Salad:
1/2 medium red onion
1 medium ripe pear
1/2 teaspoon cider vinegar or freshly squeezed lemon juice
8 cups baby spinach leaves (about 8 ounces)
2/3 cup pomegranate arils
Preparation
(makes 10 servings and about 1/2 cup vinaigrette, 1-1/2 teaspoon per serving) Prep Time: 15 minutes Combine vinegar, honey, and mustard in a nonreactive bowl or jar and set aside for about 5 minutes. Whisk in oil or add to jar, close lid tightly (if using a jar), and shake until well combined. Season with a pinch of kosher salt and a dash of pepper and set aside. Can be made up to 5 days ahead and refrigerated until ready to use. Shake or re-whisk before serving until evenly incorporated.
Slice onion into paper-thin slices and place into a small bowl. Halve pear, remove core and stem, and cut into paper-thin slices. Combine in bowl with vinegar and toss to coat. Set aside for at least 5 minutes before using.
To serve, divide spinach among serving plates then top with a scattering of pears and onions. Top each serving with about 1 tablespoon of pomegranate arils, drizzle with dressing, and serve.
