Salad-e Esfenaj

Instructions

1. Wash the spinach and dry it thoroughly.
2. Dry-toast the walnuts in a pan for 3 minutes until they release their aroma, then crush them.
3. Finely slice the red onion and set it aside.
4. Make the dressing by whisking the oil, vinegar, lemon juice, mustard, syrup, salt and pepper.
5. In a large bowl, combine the spinach, onion and half the walnuts.
6. Pour over the dressing and toss just before serving.
7. Sprinkle with pomegranate seeds and the remaining walnuts.