For the spinach and chicken salad place the spinach, the cooked chicken, the pomegranate seeds, half an orange, sliced, and the freshly ground pepper in a large bowl. Drizzle the pomegranate vinaigrette*, add the Parmesan cheese, mix and serve immediately.
In a pot simmer the pomegranate juice, reducing it by half. Pour the concentrated juice through a sieve and let it cool Then, in a food processor mix the mustard, the concentrated pomegranate juice, the grenadine, the vinegar, and slowly add the sunflower oil and olive oil. Season with salt to taste.