Yield: 4 servings. SALAD: 4 cups baby spinach1/4 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 POMEGRANATE VINAIGRETTE: 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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.