Clementine Avocado Spinach Salad | The Fancy Pants Kitchen

Ingredients

• 2/3 cup extra virgin olive oil
• 1/3 cup white balsamic vinegar
• 2 & 1/2 tbsp honey
• 1 & 1/2 tbsp poppy seeds
• 1 tbsp finely grated ginger or ginger paste
• 1 tsp smooth Dijon mustard
• 1 clove garlic, finely minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8 cups baby spinach
• 6 medium clementines, peeled, halved and cut in 1/4-inch slices
• 1 medium ripe avocado, cored, halved, peeled and sliced into 1/4-inch slices
• 1/2 cup Easy Candied Pecans or store-bought
• 1/2 cup pomegranate arils or seeds