Spinach Salad with Pomegranate-Glazed Walnuts

This is one of those "twofer" recipes in which the elements can be useful for other recipes.  In this case, I'm sure to find a use for the Pom walnuts.

Also, it's a great template recipe, but I prefer eggs in mine; so I added 2 hard-boiled (sliced) and doubled the amount of spinach from 5 oz. to 10 when I made it.

Ingredients:

1/4 cup plus 2 tablespoons pomegranate juice

1 teaspoon sugar

Kosher salt

1/2 cup coarsely chopped walnuts

1/4 cup thinly sliced red onion

One 5-ounce container baby spinach

4 ounces white button mushrooms, trimmed and thinly sliced, about 1 cup

3/4 cup grape tomatoes, halved

1 tablespoon red wine vinegar

1 tablespoon good quality extra virgin olive oil

(or use your favorite Italian Dressing)

Directions:

Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.