Spinach salad with chicken and pomegranate

Directions

Time: 5'
Serving: family

Ingredients:
•    350 g. baby spinach (1 package)
•    1 cup. pomegranate, cleaned
•    1 1/2 cups. cooked chicken (boiled or grilled) cut into small bites
•    Grated parmesan
•    freshly ground pepper
•    1 orange
For the pomegranate vinaigrette:
•    5 g. dijon mustard
•    200 g. pomegranate juice
•    20 g. grenadine
•    20 g. white wine vinegar
•    180 g. sunflower oil
•    180 g. olive oil
•    Salt
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Instructions:
For the spinach and chicken salad, place the spinach, cooked chicken, pomegranate seeds, slices of half an orange and freshly ground pepper in a large bowl. Drizzle with the pomegranate vinaigrette*, parmesan, mix and serve immediately.
*For the pomegranate vinaigrette
In a saucepan, simmer the pomegranate juice, concentrating it until 1/2 of the quantity remains. Strain the concentrated juice through a sieve and let it cool. Then, beat the mustard, concentrated pomegranate juice, grenadine, vinegar in a mixer and slowly add the sunflower oil and olive oil. Season with salt and taste.