Yield: 4 servings.
4 cups baby spinach
1/4 cup sliced almonds
1/4 cup sliced red onion as needed, Pomegranate Vinaigrette (recipe follows)
1/4 cup BelGioioso Pepato Cheese, shaved for garnish, BelGioioso Pepato Cheese shavings and Belgioioso American Grana Crisps
1 Tbsp. pomegranate molasses
1/4 cup balsamic vinegar
1 tsp. Dijon mustard
1 tsp. minced garlic
1/2 tsp. kosher salt to taste, white pepper
1/2 cup olive or grape seed oil
For salad: Combine spinach, almonds and onions together on platter. Drizzle salad with pomegranate vinaigrette. If desired, garnish with BelGioioso American Grana Crisps and shaved BelGioioso Pepato cheese.
For pomegranate vinaigrette: Place all ingredients in small mixing bowl; whisk until emulsified. Refrigerate until ready to use; shake before using.