Serves 4
¼ cup pomegranate vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Sea salt and pepper, to taste

1 bunch baby spinach leaves
1 apple, peeled, cored and diced into large chunks
2 tablespoons dried cranberries
2 tablespoons toasted walnuts
3 tangerines — peeled and sectioned

For the dressing:
In a small bowl, whisk together the vinegar, mustard and olive oil; season with salt and pepper to taste.

Lightly toss the spinach with enough dressing to coat leaves; place onto individual plates or a platter. Garnish with apples, cranberries, nuts and tangerine sections. Serve extra dressing on the side.