1. Wash and dry spinach leaves. Pull longer stems from the spinach. Place in bowl and refrigerate until use.
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2. Prepare the pomegranate by removing the fruit seeds; enough for four servings.
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3. Peel and segment the orange. Enough for four servings.
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4. In a small mixing bowl, mix together red wine vinegar, pomegranate juice, slowly drizzle the olive oil and whip until emulsion forms. Salt and pepper to taste.
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5. Place one cup of the spinach leaves on a salad plate. Sprinkle some of the pomegranate seeds and place some of the orange segments around the salad plate. Drizzle with 1 tablespoon dressing.
