Pomegranate Jeweled Spinach Salad

• 14 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon lemon juice
• 1 14 teaspoons shallots, finely chopped
• 18 teaspoon ground cumin
• 18 teaspoon salt
• fresh ground black pepper, to taste
• 2 tablespoons olive oil
• 4 slices thick bacon, cut crosswise into 1/4 inch strips
• 5 ounces baby spinach leaves
• 12 cup pomegranate seeds
• 23 cup daikon radish

1. To prepare dressing, whisk together lemon zest, lemon juice, shallot, cumin, and salt; whisk in oil.
2. Reserve.
3. Starting in a cold fry pan, cook bacon over medium heat, stirring occasionally, until almost crisp, about 5 minutes.
4. Drain on paper towels; cool.
5. To assemble salad, toss spinach, bacon, pomegranate seeds, and daikon with reserved dressing.

lemon zest, lemon juice, lemon juice, shallots, ground cumin, salt, fresh ground black pepper, olive oil, bacon, baby spinach, pomegranate seeds, daikon radish

Taken from www.food.com/recipe/pomegranate-jeweled-spinach-salad-224492 (may not work)