- 2 teaspoons pomegranate molasses
- 2 tablespoons coconut vinegar
- 1/4 cup olive oil
- 3/4 teaspoon anise seeds
- Salt and pepper, to taste
- 5 cups baby spinach, washed and dried
- 1 1/2 cups sliced strawberries
- 3 ounces chèvre cheese
- Sliced almonds, for sprinkling (optional)
In a small bowl, whisk together pomegranate molasses and vinegar. Slowly pour in olive oil, whisking the entire time, until you have a smooth vinaigrette. Sprinkle in anise seeds and add salt and pepper.
Gently toss spinach and strawberries together in a salad bowl. Break chèvre into small pieces with your fingers and scatter across the top. Drizzle generously with vinaigrette. Sprinkle with almonds before serving, if desired.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member