In a small bowl, whisk together pomegranate juice, Dijon mustard, pomegranate balsamic vinegar,
salt, pepper, and olive oil until emulsified.
To remove the arils from the pomegranate, cut the fruit in half. Working with one half at a time,
place each half in a large bowl filled with water. Keep the pomegranate submerged in the water
as you gently pull apart the arils from the skin. Skim off any floating pieces of skin and strain the
arils from the water. Repeat with remaining halves.
Just before you are ready to serve, toss the spinach, radicchio and frisee together in a large bowl
with just enough vinaigrette to coat. Place oranges in a small bowl and toss with just enough
vinaigrette to coat. Season both salad greens and oranges with salt and pepper.
To serve, make a bed of salad greens on a large serving platter and top with dressed orange slices
and pomegranate arils, is using. Sprinkle with mint and serve immediately.
Recipe by Draeger’s Cooking School
