Spinach Salad with Shaved Pepato and Pomegranate Vinaigrette

RH Staff

Yield: 4 servings.

SALAD:
4 cups baby spinach
1/4 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 American Grana Crisps (recipe follows)

Combine spinach, almonds and onions together on a platter.Drizzle with Pomegranate Vinaigrette. Garnish with BelGioioso American Grana Crisps and shaved BelGioioso Pepato cheese.

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

Mix vinaigrette ingredients to combine. Refrigerate until ready to use. Whisk to reemulsify.

For BelGioioso Americana Grana® Chips: Place shredded cheese in small piles on a cookie sheet covered with parchment paper. Bake at 350°F until cheese is melted and slightly brown. Cool and place onto salad.

Photo Credit: Belgioioso Cheese, Inc.