Arugula, Pomegranate and Satsuma Salad recipe | PCC Community Markets

Ingredients

• 3 tablespoons pomegranate juice
• 3 tablespoons balsamic vinegar
• 1 tablespoon whole grain mustard
• 1/2 teaspoon minced garlic
• 6 tablespoons pecan, walnut or olive oil
• Salt and pepper, to taste
• 5 ounces baby arugula
• 2 tablespoons toasted pine nuts
• 3 satsuma oranges, peeled and segmented
• 1/4 cup pomegranate arils
• 4 ounces blue cheese, crumbled