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
- Fresh spinach
- 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.
