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orange and pomegranate salad

kept bylaerkin

for the dressing
1/4 cup olive oil
1 tablespoon orange zest
2 tablespoons orange juice
2 teaspoons rice wine vinegar or white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons vegan buttermilk (soy milk + vinegar)
1 teaspoon shallot, minced
1/2 teaspoon minced rosemary
1/4 teaspoon sea salt

for the salad
1 large bunch spinach
3 oranges, or other sweet-tasting citrus
1 large pomegranate
1/2 shallot, sliced paper thin
1 tablespoon fresh rosemary leaves, plus sprigs for garnish
sea salt and fresh ground pepper to taste



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