Arugula Salad With Pomegranate-Raspberry Vinaigrette

Cut the crown end off the pomegranate, exposing the seeds. Score the rind 4 to 5 times. Submerge the pomegranate in a large bowl of cool water for 5 minutes.

Working underwater, break the fruit apart into sections, freeing the seeds from 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 of the seeds for garnish. Press the remaining seeds with the back of a spoon to release the juices. Collect 2 tablespoons or more of the juice, discarding the crushed seeds.

Pour the juice into a jar. Add the olive oil, vinegar, sugar, salt and black pepper. Shake or whisk to blend the dressing.

Place the arugula in a large bowl. Add the red onion, separating the slices into rings.

Drizzle the salad with the dressing and toss to coat the leaves evenly.

Arrange a handful of salad on each plate. Distribute the oranges evenly. Garnish with the reserved pomegranate seeds.