Steps

• Using a knife, remove the skin of the blood oranges, as close as possible to the flesh. Then, with a small knife, take out each wedge of flesh.
• Cut the pomegranate in half and collect the seeds.
• In a salad bowl, mix the arugula, walnuts, blood orange segments, and pomegranate seeds.
• Mix all the vinaigrette ingredients with a pinch of salt. Serve with the salad.

NotesFancy twist: you can toast the nuts in a pan for a few minutes with a drop of walnut oil!