1. Segment 2 clementines or 1 navel orange, and set aside. Juice the remaining citrus fruit. (You should have about 1/3 cup juice.)
2. Whisk together juice, vinegar, and honey in a serving bowl. Pour oil in slowly, whisking until well-combined. Add salad greens to bowl, and toss gently to combine.
3. Divide salad among 4 plates, and sprinkle evenly with pomegranate seeds, pistachios, and goat cheese. Top with reserved citrus segments. Serve.