Notes: Up to 1 day ahead, rinse and crisp greens, seed pomegranate, and make dressing; cover separately and chill. To seed pomegranate (use an 8- to 9-oz. one), cut in half crosswise. Around the cut edge of each half, make 4 equally spaced vertical cuts, 3/4 to 1 inch long and deep. Hold 1 half, seeds down, over a deep bowl and pull the fruit open but not apart, using equal pressure from both hands. Holding the pomegranate half, seeds down, in the palm of 1 hand, whack the top of the fruit with the back of a large spoon several times; the seeds will fall out.
3 quarts salad mix (about 10 oz.), rinsed and crisped
About 3/4 cup pomegranate seeds (see notes)
3 tablespoons rice vinegar
2 tablespoons orange juice
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and pepper
How to Make It
Place salad mix in a wide bowl and sprinkle with pomegranate seeds.
In a small bowl, mix rice vinegar, orange juice, honey, and mustard. Pour over salad; mix. Add salt and pepper to taste.