Salad with pomegranate and extra virgin olive oil

Salad with pomegranate, spinach leaves and walnut recipe

Preparation: 

For the Dressing:

1. In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. While whisking, slowly add the Extra Virgin Olive Oil from Spain until the vinaigrette is emulsified.

For the Salad:

1. Cut the pomegranate in half and remove the seeds.
2. In a bowl, mix together mixed greens, pomegranate seeds and candied pecans.