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Pomegranate Jeweled Spinach Salad

Ingredients: 1/4 zest lemon 39/2500 Quart(s) plus 1 tsp. lemon juice 1 1/4 finely chopped shallot 217/10000 Ounce(s) ground cumin 217/10000 Ounce(s) salt 137/4377 Quart(s) olive oil 4 Slice(s) thick strips, cut into 1/4 bacon 5 baby spinach 1/2 pomegranate seeds 2/3 radish, daikon Directions: To prepare dressing, whisk together lemon zest, lemon juice, shallot, cumin, and salt; whisk in oil. Reserve. Starting in a cold fry pan, cook bacon over medium heat, stirring occasionally, until almost crisp, about 5 minutes. Drain on paper towels; cool. To assemble salad, toss spinach, bacon, pomegranate seeds, and daikon with reserved dressing. Comments: in the dressing next time. Also, the bacon should be made into smaller chunks
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