For the dressing:

• ⅔ cup extra virgin olive oil
• ⅓ cup white balsamic vinegar
• 2 ½ tablespoons honey
• 1 ½ tablespoons poppy seeds
• 1 tablespoon finely grated ginger or ginger paste
• 1 teaspoon smooth Dijon mustard
• 1 clove garlic finely minced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the salad:

• 8 cups baby spinach
• 6 medium clementines peeled, halved and cut in ¼-inch slices
• 1 medium ripe avocado cored, halved, peeled and sliced into one-quarter-inch slices
• Honey Poppyseed Dressing
• ½ cup Easy Candied Pecans
• ½ cup pomegranate arils or seeds