Spinach Salad with Pomegranate and Walnut Halves

For the spinach salad with pomegranate and walnuts, clean the baby spinach, wash and spin dry. Scoop out pomegranate seeds, using a teaspoon to scoop out if necessary. Set the seeds aside. Collect juice and use for dressing.

For the dressing, mix together the ginger, walnut oil, peanut oil, honey, orange juice, pomegranate juice, salt and pepper. Mix the spinach with the dressing and place on 2 nice plates.

Toast walnuts in a non-stick frying pan without fat. Toss in sugar and fleur de sel. Sprinkle pomegranate seeds and walnut halves decoratively over salad, serve and enjoy.

Slices of baguette toasted in garlic oil until golden brown are perfect with this spinach salad with pomegranate and walnuts. Serve with a fruity red wine, such as a Cabernet Sauvignon 2012.

Preparation Tip:

Valentine's Day is just around the corner, and because love, as we know, goes through the stomach I have thought about an enjoyable Valentine's dinner. The icing on the cake of my love meal is the pomegranate, the fruit of Aphrodite. It is the symbol of fertility, eternal youth, beauty and love, tartly sweet and tantalizingly exotic.

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