½ cup pomegranate arils (juiced) or 2 T pomegranate juice
1 T freshly squeezed lemon juice
1 tsp dried oregano
½ tsp garlic powder
2 T neutral Oil (light olive, avocado, or canola)
Salt & pepper to taste
Pre-heat oven to 325°F.
For the Gremolata: Line a baking sheet and pour breadcrumbs evenly over surface. Bake until golden brown, about 10 minutes. Once toasted, pour the panko into a bowl and add the citrus zest, salt and pepper. Set aside.
Place all dressing ingredients in a small bowl and whisk together. Set aside.
Place baby spinach in a medium sized bowl. Add sliced radishes and dressing, coat the leaves evenly and put salad mixture on a plate.
Garnish with pomegranate arils and the gremolata sash.