Salad:

• 5 ounces of salad greens
• 2 navel oranges, peeled and cut into sections
• 4 ounces shelled, roasted and salted pistachios
• 4 ounces pomegranate arils
• 2 ounces crumbled goat cheese

Dressing:

• 5 tablespoons freshly squeezed orange juice
• 4 teaspoons honey
• 3 1/2 teaspoons champagne vinegar
• 1 tablespoon canola oil
• 1/2 teaspoon smooth Dijon mustard
• 1/8 teaspoon kosher salt
• 1/16 teaspoon black pepper

Place greens in a large serving bowl. Arrange oranges, pistachios and pomegranate arils over top of greens. Sprinkle with goat cheese. For dressing, whisk together orange juice, honey, champagne vinegar, canola oil, Dijon mustard, salt and pepper until the salt has dissolved and the dressing is emulsified. Dress salad just before serving, or pass the dressing at the table.