1 pomegranate
1/3 cup olive oil
2 tablespoon Raspberry Vinegar (can be made with a combination of Raspberry syrup and Vinegar)
2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
3 bunches Arugula, remove stems (can substitute baby spinach)
1 small red onion, cut into thin rings
1 (8 ounce) can Mandarin Orange slices drained
Directions:
Cut the "crown" end off the fruit exposing the seeds. Score the rind four times.
Submerge in a bowl of cool water for 5 minutes.
Working under water, break the fruit apart into section, freeing the membranes.
The seeds will sink to the bottom and the membranes will float to the top. Drain the seeds into a sieve or strainer.
Reserve 1/3 cup seeds for garnish.
Press the remaining seeds with the back of a spoon to release the juices.
Collect 2 tablespoons of juice discarding the crushed seeds.
Pour the juice into a jar or cruet. add the oil, vinegar, sugar, salt and black
pepper. Shake or whisk until blended.
Place the Arugula into a large bowl. Add the onion slices, separating into rings.
Drizzle with dressing and toss to coat evenly.
Arrange on platter or plates and distribute oranges evenly. Garnish with
reserved Pomegranate seeds.