Shelley's Famous Christmas Salad

10 cups torn spinach leaves
1 medium-size avocado, pitted, peeled, and thinly sliced
Seeds of 1 pomegranate
1 c warm champagne vinegar dressing (recipe follows)

Place the spinach leaves in a large salad bowl and arrange the avocado slices in a circle around the edge of the salad.  Place the pomegranate seeds in the center of the salad.  Make the warm dressing.  Pour 1 c of the dressing over the salad at the table, toss and divide between salad plates. 
8 Portions

Warm Champagne Vinegar Dressing

1 c champagne vinegar
2 Tbsp sugar
1 1/2 Tbsp flour
2 tsp dry vermouth
2 c olive oil
pepper, to taste
1 tsp Dijon-style mustard
1 egg, beaten
3 Tbsp heavy or whipping cream
Salt and freshly ground black pepper

Combine the vinegar, sugar, flour, vermouth and mustard in a small saucepan.  Heat to a simmering over medium heat.  Gradually whisk in the egg and sour cream over low heat.  Whisk in the oil in a thin steady stream.  Season with salt and pepper to taste.  Remove from the heat.
3 cups