Wash the fresh spinach and dry well. Then place in a large bowl.
Cut the pomegranate in half to remove the seeds and the white membranes.
Wash the seeds, dry and put aside.
Drain the Galbani Mozzarella di Latte di Bufala Maxi and then cut into slices.
Add the pomegranate seeds and Galbani Mozzarella di Latte di Bufala Maxi to the large bowl of spinach. Mix well.
Serve with a light drizzle of apple vinegar and pinch of salt to give your salad a fresh kick.