Demeter And Persephone'S Antioxidant Salad

1. 1

   Prepare the dressing. Combine the pomegranate molasses, balsamic vinegar, honey, orange zest, salt and pepper in a jar with a tight-fitting lid. Cover and shake well to blend. Add the olive oil; cover and shake again. Adjust seasoning to taste. (Alternatively, whisk together all ingredients except the olive oil in a small bowl until well blended. Then, drizzle in the oil while whisking continuously until thoroughly combined.) Set the dressing aside while you prepare the salad.

2. 2

   Prepare the salad ingredients. Rinse the spinach leaves thoroughly in cool water and give them a whirl in a salad spinner to dry; or, you can blot each leaf gently between kitchen (or paper) towels to dry. Cut feta cheese into eight slices, approximately 1/2-inch thick. Slice four thick rounds of orange, removing the peel and as much of the white pith as possible from around the outside and inner core of each slice. Measure out enough fresh pomegranate seeds and shelled walnuts for the salad.

3. 3

   Assemble the salad. On four plates, arrange the spinach leaves to form an attractive bed of greens. Next, on each plate place two slices of feta and one orange slice. Scatter the pomegranate seeds and walnuts over all, distributing evenly. Drizzle the salad dressing over each salad-just enough to moisten (up to 1 tablespoon, but I find that just a teaspoon or two works best). If the dressing has separated, be sure to shake or whisk it again before pouring over the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.