Baby Spinach Salad with Pomegranate Dressing

¼ cup extra-virgin olive oil

2 tablespoons pomegranate molasses

¼ teaspoon chopped lemon zest

1 teaspoon lemon juice

2 tablespoons honey

Salt and ground black pepper, to taste

10 ounces baby spinach, large stems removed

2 small Hass avocados, peeled, pitted and sliced

2 small red onions, sliced into very thin rings

½ cup crumbled goat cheese

Seeds of 1 pomegranate, optional

In a small bowl, whisk together the olive oil, pomegranate molasses, lemon zest, lemon juice and honey. Season with salt and pepper, then set aside.

Divide the spinach evenly between 10 salad plates. Arrange the avocado slices and red onion rings over each salad. Sprinkle each with goat cheese. Whisk the dressing to recombine and drizzle over each salad. Top with pomegranate seeds, if desired. Serve immediately.

Serves 10.

Editor’s note: If you follow a kosher diet and plan to serve this with meat, omit the cheese.

Jim Romanoff for The Associated Press