2 Tbsp. Dijon mustard
2 Tbsp. sugar
2 Tbsp. vinegar
4 Tbsp. pomegranate juice
3 Tbsp. EVOO
Mix together the mustard, sugar, vinegar, and pomegranate juice. Then slowly pour in the EVOO while wisking quickly to blend everything together.
The salad is made of baby spinach and green leaf lettuce with sliced red onions, pomegranate seeds and some toasted, sugared almond slices. The sugared almonds balances the slightly tart dressing very well!
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