How to Make Citrus Salad with Grilled Provolone

Ingredients

• 2 cups baby spinach
• 2 clementines (segmented)
• 3 ounces provolone cheese
• 5 cherry tomatoes, halved
• ½ pomegranate, deseeded
• 1 teaspoon lemon juice

• Sea salt to taste
• 2 teaspoons olive oil

1. Slice the provolone cheese into thick, bite-size pieces.
2. Place the cheese pieces on a pre-heated grill for about 3 minutes on each side, grill marks should appear on the cheese.
3. Place the baby spinach into a large salad bowl and toss with the clementine, cherry tomatoes, and pomegranate seeds.
4. Top the salad with the beautifully grilled provolone slices.
5. In a small bowl mix the olive oil, lemon juice and salt.
6. Drizzle this mixture over the salad.