Demeter And Persephone'S Antioxidant Salad

• For the dressing
• 1 tablespoon pomegranate molasses
• 1 tablespoon white balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon grated orange zest
• 1/8 teaspoon sea salt, or to taste
• freshly ground pepper to taste
• 5 tablespoons extra-virgin olive oil
• For the salad
• 8 cups loosely packed fresh baby spinach leaves
• 6 ounces feta cheese (I use Greek sheep-milk feta)
• 1 orange (try the Cara Cara orange for its orange-red hue)
• 1/2 cup walnuts
• 1/2 cup pomegranate seeds

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. 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. 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.

dressing, pomegranate molasses, white balsamic vinegar, honey, orange zest, salt, freshly ground pepper, extravirgin olive oil, salad, baby spinach, feta cheese, orange, walnuts, pomegranate seeds

Taken from food52.com/recipes/2421-demeter-and-persephone-s-antioxidant-salad (may not work)