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Measure
out 1/3 cup of the pomegranate seeds (reserving the rest). Press
the seeds through a colander using the end of a tablespoon, gathering
at least 2 tablespoons of juice in a small bowl.
In a small saucepan coated with DuPont SilverStone® non-stick,
add the olive oil, honey, vinegar, and salt, stirring over medium
heat until blended. In a large salad bowl, mix the arugula and onions.
Peel and section the clementines. Pour the warm pomegranate dressing
over the salad and toss gently to coat. Fold in the clementines
and the reserved whole pomegranate seeds. Add more clementines for
garnish.
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