POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black
• 0.1 teaspoon cinnamon 
• 0.5 cup fennel bulb thinly sliced
• 4 servings fennel ferns 
• 2 cloves garlic fresh minced
• 1 teaspoon honey 
• 0.3 cup olive oil 
• 0.3 cup arils from pom pomegranate wonderful®
• 1 cup pom wonderful pomegranate juice 100% wonderful®
• 0.3 cup onion red thinly sliced
• 1 teaspoon salt 
• 4.5 cups spinach leaves fresh
• 3  tangerines 

Equipment

• bowl
• sieve

Directions

1. Score fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. (Refrigerate or freeze any remaining arils for another use.)
2. Prepare fresh pomegranate juice.**
3. Peel and section tangerines.
4. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes.
5. Drain tangerines; reserve 1/3 cup of the marinade for vinaigrette.
6. Mix 1/3 cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container.
7. Divide spinach, fennel and red onion on 4 salad plates. Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving.
8. Garnish with fennel ferns.