Spinach, Avocado, Pomegranate Salad With Warm Vinaigrette

• Sauce Vinaigrette
• 1/4 cup white vinegar
• 2 tablespoons lemon juice
• 1 tablespoon hot, dark mustard (such as Dijon)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 3/4 cup extra virgin olive oil
• Salad
• 12 ounces baby spinach
• 2 ripe avocados
• 1 pomegranate

1. Place vinegar, lemon juice, mustard, salt, and pepper in a mixing bowl, and whisk until well blended.
2. Gradually drizzle in the oil while whisking until emulsified.
3. Place dressing in a covered jar and refrigerate. Shake well before using. (Yields approximately 1-1/4 cups)
4. Rinse the spinach and pat dry. Place in a large serving bowl.
5. 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.)
6. 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.
7. 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.

white vinegar, lemon juice, salt, ground pepper, extra virgin olive oil, salad, baby spinach, avocados, pomegranate

Taken from food52.com/recipes/31317-spinach-avocado-pomegranate-salad-with-warm-vinaigrette (may not work)