Baby Spinach, Goat Cheese, Pomegranate and Pecan Salad with Hot Pomegranate, Maple, Sesame Dressing

We love wilted spinach salads, especially in the winter when the veggies might not be as flavorful and a dressing heated on the stove warms the kitchen a bit and sends out a mouth-watering aroma. Bright green pomegranate bushes loaded with ripe red fruit that border gardens in Israel like privet hedges grow here in the Eastern United States are one of my most vivid memories from the summer when I wandered the streets of Netanya many years ago. The pomegranate, aside from its health benefits, is one of the seven biblical species attributed to the ancient land of Israel and holds a special place in Judaic tradition because it is said to contain 613 seeds, the number of ancient commandments that Jews were supposed to observe. Although I have opened many, I have never had the time to count the seeds. I am happy if I have time to stop and smell the roses.

P.S.: Even if you think goat cheese tastes a little funky, try this anyway! The combination of flavors and textures masks the funkiness and enhances the creaminess of the cheese.

Hot Pomegranate, Maple, Sesame Dressing

• 3 Tbsp. toasted sesame oil
• 2 Tbsp. Grade B maple syrup (more maple-y than Grade A)
• 1 tsp. kosher salt
• 1/2 tsp. dry mustard
• 1/3 cup Pom 100% pomegranate juice
• 2 Tbsp. chili sauce
• 1 tsp. worcestershire sauce
• 1/2 tsp. hot sauce (such as Sriracha)

To a small omelet pan, add the above ingredients and bring to a boil over medium heat. Boil for 5 minutes and immediately drizzle over prepared salad.

Baby Spinach, Pomegranate, Goat Cheese and Pecan Salad

• 1 lb. washed fresh baby spinach
• 1/4 lb. mild goat cheese
• 1/2 cup pecan halves
• Seeds from one medium to large pomegranate

Arrange spinach leaves in salad bowl. Crumble goat cheese across the top. Sprinkle with pomegranate seeds and pecan halves. Drizzle with dressing above just before serving.