Wilted Spinach Pomegranate Salad
¼ c. Cox Honeyland's Pomegranate Honey
½ c. balsamic vinegar
1 c. olive oil
1 c. toasted nuts
½ c. pomegranate seeds
Parmesan cheese or mozzarella cheese
Combine honey and vinegar in a saucepan and bring to a boil for 1 minute. Put spinach on a plate. Top with nuts, pomegranate seeds, and cheeses and drizzle honey-vinegar dressing on top.