INSTRUCTIONS
Combine the arugula and spinach leaves on a large serving platter. Top with the pomegranate seeds, crumbled cheese and sliced almonds. Drizzle with olive oil and season with salt and pepper. Serve immediately.
Prep Time | Cook Time | Serves |
---|---|---|
15m | 4 |
This salad is fresh and light — perfect for the summer. I like to serve it as a first course for one of those long, lazy summer dinners with friends, or as a light lunch to be eaten by the pool. I have dressed the salad simply, with a drizzle of olive oil and a twist of salt and pepper — I didn’t want to distract from the tart of the pomegranate, the tang of the goat cheese or the sweetness of the candied almonds.
Combine the arugula and spinach leaves on a large serving platter. Top with the pomegranate seeds, crumbled cheese and sliced almonds. Drizzle with olive oil and season with salt and pepper. Serve immediately.