½ small red onion or 1 shallot, diced very small
1 garlic clove, minced
1 cup pomegranate juice (see below)
1-1/2 cup extra virgin olive oil
½ cup red wine vinegar
Salt and Pepper to taste
Fresh spinach leaves (approx. 1 bag)
1 cup candied walnuts
½ cup fresh pomegranate arils or dried cranberries
½ cup – 1 cup shaved Parmesan cheese (Parmigiano Reggiano if available)
In a medium bowl, whisk the onion, garlic, pomegranate juice and vinegar together until well combined. Add the extra virgin olive oil to the mixture in a slow, steady stream while continuing to whisk the mixture until it emulsifies and achieves your desired consistency.
Place the salad ingredients in a serving bowl, toss with the pomegranate vinaigrette and serve.
To Store: Refrigerate in an airtight container for up to one week.
Tony’s Tip: For the pomegranate juice, you can either use a store-bought juice or create your own by pressing some pomegranate arils through a food ricer or food mill.