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Place vinegar, lemon juice, mustard, salt, and pepper in a mixing bowl, and whisk until well blended. Gradually drizzle in the oil while whisking until emulsified. Place dressing in a covered jar and refrigerate. Shake well before using. (Yields approximately 1-1/4 cups) Rinse the spinach and pat dry. Place in a large serving bowl. De-seed the pomegranate and add seeds to the bowl. (Tip: To quickly de-seed a pomegranate, fill a large bowl with cold water. Break apart the exterior hull and remove the seeds with your fingers under the water. The seeds will sink and the membrane will float to the surface. You can then easily scoop out the membrane and exterior shell, then drain the water to retrieve the seeds. By working under water, this also prevents your hands from getting stained.) Cut the avocados in half, discard the pits, and slice lengthwise into thin segments, then across to create chunks. Scoop away flesh from the skin with spoon. Add avocado chunks to salad bowl. Heat 2/3 cup of Sauce Vinaigrette (recipe above) in microwave for 30 seconds to 1 minute until warmed, but not hot. Drizzle dressing over greens and toss. Serve immediately.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
High smoke point neutral oil — searing, frying, high-heat cooking
Concentrated pomegranate syrup — muhammara, dressings, glazes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
High smoke point neutral oil — searing, frying, high-heat cooking
Concentrated pomegranate syrup — muhammara, dressings, glazes