Ingredients

• 2 ounces mâche or baby spinach
• 2 ounces butter lettuce, torn into bite-size pieces
• 1/2 cup peeled and julienned broccoli stems
• 1/2 cup very thinly sliced fennel root
• 1/2 cup fresh or frozen and thawed blueberries
• 1/4 cup pomegranate seeds
• 1/4-1/2 cup chopped walnuts, toasted
• 1 tablespoon ground flaxseed
• 1/2 cup peeled and diced pear
• DRESSING
• 2 tablespoons golden balsamic vinegar
• 2 tablespoons water
• 2 teaspoons agave nectar
• 1/2 teaspoon lemon zest
• 1/3 teaspoon finely chopped fresh rosemary