Ingredients:

  • 6 oz fresh baby spinach
  • 2 oz wild arugula
  • 1 cup fresh pomegranate arils
  • 1 large Granny Smith apple, thinly sliced into matchsticks
  • 1/2 cup toasted pecan halves
  • 1/4 cup shaved Pecorino Romano
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp raw honey
  • 1 tbsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 325°F (160°C). Toss pecan halves with a pinch of salt and a teaspoon of honey. Spread on a baking sheet and roast for 8 minutes until fragrant and mahogany-colored. Let cool completely.
  2. In a small mason jar or glass bowl, combine extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, sea salt, and black pepper. Whisk vigorously or shake until a stable emulsion forms.
  3. Wash and spin dry the baby spinach and arugula using a salad spinner to ensure maximum dressing adhesion.
  4. In a large salad bowl, combine the greens, thinly sliced Granny Smith apple matchsticks, and fresh pomegranate arils.
  5. Drizzle the honey mustard vinaigrette over the salad and toss gently to coat the leaves evenly.
  6. Finish by topping with the cooled toasted pecans and shaved Pecorino Romano cheese immediately before serving.